Recipe(tried): Chiles Rellenos

Chiles Rellenos

1 large egg, separated
1/8 tsp. cream of tartar
1 Tbsp. flour
1 Tbsp. water

1/2 Tbsp. butter

1 whole green chile, chopped
Monterey jack cheese (cut the size of a finger)

1/2 cup enchilada sauce
1/4 cup finely shredded Monterey Jack and Colby cheeses

Beat egg white with cream of tartar until soft peaks form. Combine egg yolk, flour, and water. Fold in beaten egg white.

Melt the butter in a skillet and pour in egg mixture. Cook as you would an omelet. When set, put the chile and finger-size piece of Monterey jack cheese on top of half of the omelet and fold in half.

Top with the enchilada sauce and shredded cheeses and cover for a minute or two just to melt the cheese.