When you make chili rellenos, you better have a good arm. The secret to the recipe is egg whites beaten stiff so that they will cling to the chilis before frying.
You begin by separating the egg whites and the yolks. Here is a different technique for accomplishing the goal. Carefully pull the narrow end of the eggshell off. Then pour the egg white out of the hole. The narrow opening holds the yolk in the egg. Et voila! a bowl of egg whites with nary a trace of yolk.
This is where the real technique comes in, beating the egg whites. You must beat them until they are stiff. You’ll know when they are done as the whites will stay in the bowl as you lift it upside down over your head. If your whites are not properly whipped…you will quickly know.
Now slit the sides of the chilis, clean them of seeds and stuff them with cheese and refried beans. After they are stuffed roll the uncooked chilis in flour to coat the skins.
The next step is a really messy one. Dip the flour covered chili peppers in the egg white and quickly drop them in the hot vegetable oil.
Fry until the cheese melts and the chilis are golden brown.
Dish up and serve piping hot as a side dish with chicken in a piquante sauce.
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