chilies, fresh, roasted and skinned
Monterey Jack cheese, cut 1 inch wide, 2 inches long and 1/2 inch thick

Batter: Allow 1 egg for each pepper and 1 tbsp. flour for each pepper

Stuff each chile with cheese. Separate eggs. Beat whites until stiff. Fold in beaten yolks and flour. NOTE: This batter is great for shrimp and other foods that don't need a prolonged cooking time, i.e., zucchini. First Method: One at a time, drop stuffed chiles into batter. Scoop out with a large spoon (include plenty of batter) and carefully drop into hot oil or fat. Second Method: Quickly drop 2 or 3 spoonfuls of batter into hot oil or fat in a long, thin shape (a little longer than the chile). Press a stuffed chile into the batter and cover with 2 or 3 more spoonfuls of batter.

Brown on 1 side; carefully turn with a long spatula and brown on the other side. Drain on paper towel in warm oven. These can stand in this way for several hours or even a day ahead. If so, just put rellenos into boiling ranchero sauce just long enough to heat through (about 5 minutes) and puffed up. To serve, cover liberally with sauce.

RANCHERO SAUCE: Saute chopped onion, bell pepper and celery in butter or oil. Add crushed tomatoes, garlic and seasonings. Simmer until thickened.