Chiles Rellenos

Drain chile, rinse, cut a slit down the side of each; gently remove seeds and pith inside. Stuffed chiles with sticks of cheese  (About 1/2 inch wide, and 1 inch shorter than the Chile .) Roll each chile and flour to coat all over, Gently shake off excess. Prepare coating just before you want to fried the chiles. 

Coating: separate three eggs. Beat the whites until they form soft peaks. Beat yolks with 1 tablespoon of water, 3 tablespoons of flower, and 1/4 teaspoon of salt until thick and creamy; fold into egg whites. 

Heat about 1½ inches of oil in wide frying pan over medium heat. Dip stuffed chiles in the fluffy batter, place on a saucer, and slide into the hot oil. When the bottoms are golden brown, gently turn using a spatula and fork, and cook the other side. It should take 3 to 4 minutes per side. Drain on paper towels. 

Tomato sauce: Saute 3 tablespoons of finely chopped onion and one minced clove of garlic in 1 tablespoon of butter until golden. Stir one can (15 oz) Spanish style tomato sauce, 1/3 cup water, 1/4 teaspoon salt, and 1/4 teaspoon crumbled oregano. Simmer for 15 minutes. 

Top with heated sauce and garnish with cheese and onion. 

Makes three or four servings