Chilies Rellenos (stuffed chilies, the traditional way)

Directions
For each serving, you’ll need a roasted and peeled Big Jim variety or Anaheim chile, stem on.

Slit the chile open on one side and remove the seeds. Stuff each chile with a generous sliver of either Monterey Jack or plain cream cheese. Be sure to completely fold the chile over the cheese.

Allow for one egg and a tablespoon of flour for each pepper. Separate the eggs and beat the egg whites until stiff. Beat the yolks and add those to the whites and then fold in the flour. You can add salt and a dash of pepper to the flour if you like. Submerge the stuffed chilies (one by one) into the batter and gently fry in hot oil such as canola. Brown on one side then carefully turn over. After the chile is done, place on a metal grate to drain. Keep chiles in a warm oven until ready to serve.

Serve with a tomato-based sauce made of canned diced tomatoes mixed with sautéed minced onions, green and/or red bell peppers, celery, cilantro, ground cumin and a garlic clove.