Chili Relleno

The Buttermilk Garden is loaded with a variety of peppers, so we've been eating them all sorts of ways. One of my favorites is these:

Chili Relleno (Stuffed Chiles)

8 green chiles, long and straight
8 strips of Jack or Mozzarella cheese
Flour for dusting chilies
6 eggs separated
½ tsp salt
¼ tsp baking powder
1 T. milk
4 T. flour
Dash of black pepper
Oil for frying chiles

Roast chiles in oven 350 F for 10 minutes, or until skin is easily removed. Take roasted chiles and place in a wet paper towel or kitchen towel and leave for 10 minutes. Remove skins, then rinse in cold water and paper towel dry.
Make a slit at the base of stem and remove seeds with scissors, but leave stem intact. Insert a strip of cheese in chiles and try not to tear chiles. Dust chiles in flour evenly and leave on nearby plate.

In a bowl, beat egg whites until stiff. In another bowl whip yolks, flour, milk, salt, baking powder and pepper. Blend and mix with egg whites.

Dust stuffed chiles with flour. Then dip floured chiles in egg batter and fry until golden brown. Drain lightly, then serve immediately.