Rellenos:
8 Poblano pepper
¾ pound grated cheddar cheese, about 3 cups

vegetable oil, for frying
½ cup all-purpose flour
2½ teaspoons salt
½ teaspoon freshly ground black pepper
4 large egg yolk, beaten
4 large egg whites, beaten until foamy
¼ pound grated cheddar cheese
 

Chili Sauce for Rellenos:
3 tablespoons oil
3 tablespoons flour
2 cups water
6 tablespoons chili powder
¼ teaspoon garlic salt
salt, to taste
½ cup tomato puree
? teaspoon ground cumin

Rellenos:

1. Carefully cut a lengthwise slit in each chili to form a pocket, and cut out and discard the seeds. 

2. Stuff each chili with some of the mild cheddar, and thread shut with a toothpick. 

3. In a large saucepan, melt enough shortening to reach ½ inch up the sides.

4. Heat to 375° F. on a deep-fat thermometer.

• Preheat the broiler. 

In a bowl...

• Combine flour, salt, and pepper. 

In another bowl...

• Carefully fold yolks into egg whites. 

• Working in batches, dredge the chilies in the flour and, using a slotted spoon, dip into the eggs to coat completely. 

Fry, turning occasionally, until golden, no more than a couple of minutes. 

• Using a slotted spoon, transfer chilies (careful, they are delicate) to paper towels to drain.

Arrange chilies on a flameproof plate and sprinkle with the sharp cheddar. 

• Broil chilies just long enough to melt cheese and serve immediately, accompanied by salsa, if desired.

Chili Sauce for Rellenos:

1. In a saucepan, heat oil and brown flour. 

2. Dissolve chili powder in water, then mix with browned flour. 

3. Add seasonings and tomato puree. 

4. Cook to a boil, reduce heat and simmer until thickened.

Pour chili sauce over chili Rellenos and serve.