Title: Corn and Cheese Chiles Rellenos
Categories: Cyberealm, Kooknet, Mexican, Main dish
Yield: 12 Chiles

-------------------------------FOR THE CHILES-------------------------------
12 Poblano Chiles
8 oz Grated cheddar cheese
8 oz Monterey jack cheese, grated
1/2 c Whole kernel corn
2 ts Dried basil
1 ts Dried oregano
Pepper

-------------------------------FOR THE BATTER-------------------------------
6 lg Eggs, separated
2 tb Flour
2 tb Baking powder
1 pn Salt
Flour
Red chile sauce
Fresh Cilantro sprigs
Corn oil

1. Preheat the broiler.

2. Arrange the Poblano chiles in a single layer on a baking sheet. Broil
until charred on all sides. Wrap in a plastic bag and cool.

3. Peel the skins from the chiles, and carefully make a slit in one side of
each chile. Remove and discard the seeds, rinse the chiles, and pat dry.

4. Combine the two cheeses, corn, basil and oregano in a medium bowl.
Season this filling with pepper. Gently stuff each chile with 2-3
tablespoons of the filling, depending on the size of the chile.

5. Pour corn oil to a depth of 1" in a very large, heavy saucepan or deep
skillet. Heat the oven to 350F.

6. Beat the egg yolks in a medium sized bowl until slightly thickened. Use
clean, dry beaters to beat the egg whites in a large bowl until stiff but
not dry. Fold the egg yolks along with the flour, baking soda, and salt
into tht egg whites. Place additional flour in a flat dish.

7. Roll each chile in flour to coat. Working in batches, dip each chile
into the batter. Fry until golden brown (about 2 minutes per side.)

8. Transfer to paper towels using a slotted spoon. Place 1/4 cup of the red
chile sauce on each serving plate, and top the sauce with 2 chiles
rellenos. Garnish with cilantro sprigs. Serve hot!

Source: Andy Biegel, Culinary Connection BBS and hub of Kook-Net Typed in
MM format by Linda Fields, Cyberealm BBS and home of Kook-Net Watertown, NY
315-786-1120

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini