Chile Rellenos

Take the green chiles out of the can and place them on paper towels to dry. Dust them with the 1/2 cup flour (you may need more or less to dust them completely). Cut thick slices (1/2″) of monterey jack cheese, then cut the slice in 3 long strips. Cut as many as needed for your chiles (1 per chile). You can use toothpicks to hold the chile and the cheese together. It’s okay if the chile rips, ’cause the egg is gonna act like a nice comfy blankie to hold it all together!

Put all the egg whites in your handy dandy Kitchen Aid mixer and put the whip attachment on it on medium high and just walk away! But make sure you walk back when stiff peaks have formed! If you do not have a stand mixer, just use your hand mixer until stiff peaks form.

In a seperate bowl, beat the yolks with 1 tablespoon of flour and the seasoned salt. Once your egg whites have formed stiff peaks, FOLD (did I mention you should FOLD—not stir—fold in the yolk mixture) until well mixed. Now you just dip your chile with the cheese inside into the egg batter until it is completely coated and covered in the egg batter and drop it into your preheated oil. When they are golden brown on both sides (you’ll have to flip them once) then they are done!

I served mine with El Pato salsa de jalepeno. You can find it in a can in the Hispanic section of the grocery store. Or you can use any salsa you like.