Roast Peppers on Grill until skins are Charred. Cool & Peel.
Slit the peppers & stuff with Monterey Jack Cheese.
fold in egg whites w/ yolks. mix together the flour, chip crumbs, salt & pepper. Dip the stuffed Chilies in he egg mixture & then into the flour mix until well coated. Heat the Crisco in a deep Skillet at 375 degrees. Place the chiles on a slotted ladle in the hot shortening. Cook til golden. Drain on a paper towel.
Arrange Chiles Relienos on a platter, Spinkle Cheddar Cheese & place under Broiler until chees is melted. Serve with Salsa.
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