Stuffed Rellenos Chillies

This dish is served as a mail course in Mexico, accompanied with rice and beans.

INGREDIENTS:
5 poblano chillie peppers
4 eggs
Mozzarela or mancheco cheese
1/4 cup flour
vegetable oil for deep frying

DIRECTIONS:
Grill or bake the chillies until skins easily peeled off. Carefully cut through one side of each chillie and remove excess seeds. Keep in mind that the hot flavor comes from seeds. The more seeds you leave inside the hotter the dish will be. Place the chopped cheese into chillies through the incisions.
Weave a toothpick or two to seal the chillies closed. Separate agg whites from yolks and beat the whites for one minute add the yolks and beat again until smooth. On a flat plate put some flour and coat each stuffed chillie. Dip peppers in egg mixture and deep fry in pre-heated oil for a few minutes. Remove from oil carefully and dry in paper towel.

ENJOY!