Subj:  Sharonetti's Chiles Rellenos

Chiles Rellenos Con Queso
2 cans (4 oz ea) peeled green chilies
1/2 lb shredded Jack cheese
2 eggs
1 tbsp flour
1/8 tsp salt
Cooking oil for frying

Rinse seeds from chilies, divide large chilies into thirds, smaller ones into halves, and
drain on paper towels.  Press cheese into little "sausages," using 2 tablespoons for each
one, then wrap in a chili strip.  Beat eggs until thick and light; fold in flour and salt. 
Have 2 inches of hot oil ready in a deep skillet.  Put stuffed chilies, one at a time, in the
batter, spoon some over them, and take up in a spoon so that some of the batter is
included.  Slip into hot oil and turn almost at once, so both sides are covered with hot
oil.  Add another chili unitl the pan is full but not crowded.  Cook until golden on both
sides and serve at once, or reheat in a good enchilada sauce mixed with 2 cups chicken
bouillon.  They will puff up again in the sauce.  Makes 6 servings

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