A co-worker made these about 20 years ago and we have loved them ever since.
Chili Relleno Recipe
WHOLE Green Chilis - canned or fresh roasted, about a dozen
Jack Cheese
Cheddar Cheese -shredded
6 eggs (whites and yolks separated)
Flour
Salsa
Preheat oven to 350 degrees.
Prepare jack cheese: Slice cheese ½ thick and in pieces slender enough to fit in chili.
Prepare green chilis: Remove seeds and membrane from inside of chili without ripping the skin.
Prepare eggs: Whip egg whites until stiff. Beat egg yolks and fold into stiff egg whites.
Start heating the oil in a frying pan.
Stuff jack cheese inside green chili.
Roll cheese stuffed chili in flour.
Dip or roll the chili in egg mixture making sure entire chili is entirely covered in egg mixture.
Fry in hot oil until golden brown on both sides.
Remove from fry pan, set aside on paper towels or paper bag to remove excess oil.
Place fried chili on baking sheet or shallow baking pan lined with parchment paper (easy clean up) so it is not touching other chili. Top with salsa and cheddar cheese.
Bake at 350 degrees until cheese on top is melted, about 7 minutes.