6 or 8 Poblano chiles (The ones I find in the store are only about 6-inches long - Anaheim chiles are almost as good)
Pepper-jack or Monterey-jack cheese
4 eggs
3 tbsp. all-purpose flour
1 tsp. water
1/4 tsp. salt
large flour tortillas
refried beans (freshly made, or a newly opened can of traditional style - make sure they taste good, some brands and non-fat can be really horrible)
dairy sour cream
cooked white rice
Salsa Verde (Mexican green salsa in a jar)
toothpicks

ROAST AND PEEL POBLANO CHILES:

Put chiles in a pan in oven set on broil. When they begin to blister and brown, turn them over, and blister another side. Do not let them blacken or scorch.

After two or more sides are blistered, put them in a paper bag for ten minutes. When cooled slightly, peel skins off, and make incision down side to take seeds out (and later stuff cheese in).

STUFF CHILES:

Slice your-choice jack cheese into pieces the length of the poblano chiles, and slightly larger than finger diameter. Stuff the cheese into the chiles.

Note: Chiles will probably have tears in it, or be more or less falling apart. Use many toothpicks to keep chile wrapped around cheese.

Set aside chiles when stuffed.

MAKE BATTER:

Beat 4 egg whites until stiff. Separately beat 4 yolks slightly with 1/4 teaspoon salt, 1 teaspoon water, and 3 tablespoons of flour. When lumps of flour are gone, mix with the stiff egg whites.

DEEP FRY:

Heat enough vegetable oil or lard in small frying pan to cover chiles when they are put in. A few drops of water in the pan will start to make crackling sounds when the oil is hot enough.

Note: I always deep fry on a back burner so there is less chance of burning myself if it spills or splatters.

Dip stuffed chiles in batter and deep fry until light brown, turning once. Drain on paper napkins.

MAKE BURRITO:

Put a large 12-inch flour tortilla on a plate. Put a fried chile relleno in the middle.

Note: You may have to cut another chile in half so that the chiles extend the whole length of the burrito.

Now would be a good time to take out all the toothpicks that were holding the chiles together while deep frying.

Put a small smear of refried beans alongside the chiles. Put a smear of dairy sour cream on the refried beans. Spread one or two heaping tablespoons of cooked white rice on top of the sour cream. Spread about 3 tablespoons of bottled salsa verde on top of rice or chiles. Fold tortilla into a burrito.

Microwave until piping hot.

Submitted by: Mike Weigel