6 Ortega Whole Green Chili’s
2 cups (8oz) Jack Cheese (or Muenstar)
1/2 cup flour seasoned with salt and pepper
3 eggs separated
3 tbls. flour
Oil for frying
1 cup Ortega Chili Green Salsa
Drain and slit each chili lengthwise just enough to remove the seeds,if desired.
Cut cheese into strips 1/2″ thick and long enough to fit into chilies.
Stuff chili with piece of cheese.
Dredge stuffed chilies in seasoned flour.
Set aside.
Beat egg whites until stiff peaks form
Beat egg yolks until creamy..
Fold yolks into whites adding 3 tbls. flour as you fold.
Dip each stuffed chili into this batter and set on a small dish.
Slide coated chili from dish into deep hot oil to fry.
Fry until golden brown, about 2 min. turning once gently.
Drain rellenos on a paper towel
Serve with heated chili salsa