Grandma Josie's Chile Rellenos - Kim's Chile Rellenos

Ingredients:

• 8 Anaheim chiles - fresh or 2 small cans
• 4 eggs - medium or large
  
• 1/4 lb. Jack cheese (chunks), or 8 heaping tsp shredded jack/cheddar mix
• 1/4 cup flour
• 1/2 cup oil
• If planning to eat as burritos - 8 large flour tortillas
• If planning to eat on plate - sauce: small can of enchilada sauce, or other Mexican sauce
  

Directions:

1. Prepare fresh chiles. If using canned chiles, skip this step.
   
1. Roast over flame until skin is blackened or bubbly.
2. Remove skin in sink, under stream of water.
3. Cut off top (stem end) & remove seeds.
2. Put a chunk of jack cheese, or a heaping tsp of shredded cheese, into each chile. Set chiles aside.
   
3. Prepare eggs.
1. Separate egg white from egg yolk, into two separate bowls.
2. Beat egg whites until stiff using electric mixer on high.
   
3. Stir egg yolks with a fork or whisk.
   
4. Fold 1/2 of egg yolks into whites. Be careful not to break down whites. This is the egg batter.
   
5. Discard the rest of the yolks.
4. Put flour in a wide/flat bowl or on a plate.
5. Put oil in a frying pan. It should be about 1/2" deep.
6. Heat oil to about 300°F - a drop of water should quickly boil.
7. Dip chile into flour and roll over. Flour should stick to most of the surface.
8. Dip chile in egg batter, turn over.
9. Place chile in oil and fry.
10. Repeat last three steps as many times as there is room in the frying pan.
11. Turn chiles over. When brown on both side, drain, and place on plate covered with paper towel.
12. Continue until all chile's are cooked.
13. Wrap in tortillas to eat, or cover with enchilada or other sauce.