Set aside to prepare filling.

Filling
1 pound Ground Beef, browned
1 onion minced
1 potato, cooked and diced
1/4 cup salsa
salt and pepper to taste

1 cheese stick per pepper
  you choice of type

Batter
Olive oil
flour
5 eggs

Combine all filling ingredients in a bowl, except the cheese.

Place a piece of the cheese into the chili, and stuff with the filling. This is real important: Donít over stuff the chili, make sure the open edges of the chili still come together. Use wooden toothpicks to hold the chilies together.

With flour on a plate, place the chilies on the flour and sprinkle some flour on top of the chilies. Make sure the entire chili is coated. Dust off remaining flour and set chilies aside. Flour should be a very light coat. It helps the batter stick to the chili.

Prepare the batter by whipping 5 egg whites until stiff. Slowly fold in yolks and a pinch of salt. (Tip: use cold eggs)

In a skillet, heat enough olive oil to fry the peppers.

Dip each chili into the batter and then into the hot oil. Cook until batter is crisp golden brown. Remove chilies from the oil and drain on paper towels. If you are cooking several and not all chilies fit into the skillet, you can keep warm on paper towels on a plate in the oven at 200 degrees.
Chili Relleno
Chile Relleno Puebla

Preheat your broiler on high. Place 8 Pablano chiles under the broiler on the rack and turn every minute until the skin is blackened. The entire chile will not be completely black, but should be charred about 60%.

Use tongs to remove from the oven and place in a plastic zip lock bag. I line the bag with a paper towel so the chiliís donít touch the plastic and cause it to melt. Then seal the bag and wait approximately 15 minutes. This will steam the chilies, making them easier to peel.

Remove the chilies from the bag one at a time. As you remove them, rub the chilies to remove the skins, being careful not to tear the chilies.

To remove the seeds, insert a sharp knife into the top of the chili, just under the stem and slice downward about half way down the chili. Very carefully remove the seeds. I donít use running water because it will remove the oils and the chilies will loose their flavor. Make sure you donít tear the chilies flesh.
CHILE RELLENO BEEF CASSEROLE

1 lb browned ground beef
1/2 c butter
10 eggs
1/2 c flour
1 tsp baking powder
1/4 c finely diced onion
1 (7 oz) can Ortega chili peppers
   (rinse them and then cut up)
2 c cottage cheese
1 c Jack cheese, grated
1 c mild Cheddar cheese, grated
1/2 tsp garlic salt
1/2 tsp pepper
1/2 tsp salt

Melt butter in a 9Ē x13Ē baking pan. In separate bowl beat eggs, add flour, baking powder, spices, onion, the melted butter from the baking pan, peppers, cottage cheese, Jack cheese and Cheddar cheese. Bake for 15 minutes on 400 degrees then 350 degrees for 35-40 minutes until it gets a little brown.
Chile Relleno
Literally "stuffed chile" in Spanish, is a dish of Mexican cuisine that originated in the city of Puebla It consists of a roasted fresh poblano pepper (named after the city of Puebla), and some times substituted with nontraditional Anaheims pasilla or even jalapeŮo chili pepper. It is stuffed with a melting cheese, such as queso Chihuahua or queso Oaxaca (traditionally) with picadillo meat!
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