6 lg. fresh green chili peppers
1 lb. American cheese

BATTER:

3 eggs

(If using 6 rellenos, use 3 eggs; if using 8 rellenos, use 4 eggs; if using 10 rellenos, use 5 eggs; if using 12 rellenos, use 6 eggs).

1. Turn oven to broil; wait until hot!

2. Rinse and wash green chili peppers; leave wet.

3. Lay chili peppers on cookie sheet and put in oven under broiler until they blister. Turn over and blister on other side. When cool peel off outside of peppers. Sometimes they peel better if you place them in a plastic bag while hot. When peeled, cut slit in peppers and stuff with American cheese.

4. Sprinkle peppers with flour. In the meantime, place several tablespoons of shortening in a skillet until hot.

5. Separate egg yolks from whites. Beat up yellows with a fork. Beat egg whites until frothy with a mixer.

6. Mix 2 heaping tablespoons flour with egg yolks. When mixed, add to egg whites. Dip peppers in flour-egg mixture, and place in hot skillet. Fry until light brown; flip, and fry on other side. Serve immediately!