Recipe: Chiles Rellenos x2

Dear Margo, Hope this is what your looking for. I'm posting both recipes:
These are both from the "Savoring the Southwest" cookbook, by the Jr. League of Roswell, New Mexico.

Chiles Rellenos
8 New Mexico Green chiles or Poblano peppers, roasted, peeled, and seeds removed.
1 lb of lean pork
water
1 clove garlic
1 tsp. salt
4 eggs separated
flour
vegetable oil

Prepare the chiles. Cover pork with water and add the garlic and salt. Boil until tender. Cut into strips. Stuff chiles with the meat and hold together with a toothpick. Beat the egg whites until very stiff, fold in slightly beaten yolks. Roll chiles in flour, dip in egg batter and deep fry in hot oil until golden.

Chiles Rellenos con Queso

1 dozen long green chiles, roasted, peeled and seeded
1/2 lb of Monteray Jack or Asadero cheese
3 eggs separtated
2 Tbs flour
2 Tbs milk
1 tsp sugar
1 tsp baking powder
vegetable oil

Prepare the chiles. Cut cheese into 12 strips and stuff each chile. Beat egg whites until very stiff. Beat yolks until creamy and add flour, milk, sugar, and baking powder to yolks Mix well. Blend yolk mixture with egg whites using wire whisk. Heat oil about 1 1/2 inch deep in skillet. Dip chilies into batter and fry until golden brown.

Hope this is what your looking for!