Hidden Chef’s Chile Rellenos

Roast or Grill until slightly charred brown 4-5 Long Anaheim style Green Chili’s

Immediately Place in double paper bag and fold, rest for 20-30 min.

With a serrated knife carefully peel the skin off

Cut of top and scoop out all or most of the seeds

Stuff with your choice of shredded cheese or thin sticks

Fold over top and flap and toothpick shut/ in-out-in ~

Dredge and freeze for 30 minutes

1/4 cup corn meal for dredge

BATTER

Whip until stiff

5 egg whites at room temperature

Add 

1 egg yolk, beaten

Stir in

1/3 cup Wondra flour

1/2 teaspoon salt

 Dip chilled chilis from freezer into batter and fry

  Drip some batter onto chili after placing into hot oil (8 on my elec stove)

1 cup oil for frying, or a needed I prefer grapeseed / or olive-grape combo

Top with sour cream or preferred Salsa, I serve with lemon juiced Avocado slices with beans and chips