NEW MEXICO STYLE CHILE RELLENOS ENJOY DAN:

              NEW MEXICO STYLE CHILE RELLENOS by CHEF DAN:

Makes 8 chilis

INGREDIENTS:

8 whole Hatch green chilis

1-1/2-cups cotija cheese

1/2-cup mozzarella cheese

Handful cilantro

3 eggs

2 tablespoons flour

1 teaspoon baking powder

1 tablespoon salt

1 tablespoon olive oil

ACCOMPANIMENTS:

2 Cups cooked rice

Red hot sauce

1/2-onion, diced

3-4-radishes

DIRECTIONS:

1.    Over gas flame roast chilies until blackened.

2.   Place in a paper bag for 30 minutes; when cool remove blacken skin.

3.   Split the chills from top to bottom, rinse and remove seeds.

FILLING:

1.   Pulse the 2 cheeses and cilantro in a blender, blend until combined.

2.   Place 4 ounces of the 2 cheeses into each chili and form into form back to natural shape.

BATTER:

1.   Separate the egg whites form the yolks.

2.    Whip egg whites in a mixing bowl until stiff.

3.   Place yolks in a separate bowl and whip until foamy about 3 minutes.

4.   Fold egg whites, flour, backing powder and salt into stiff egg whites.

PREPRATION (PREHEAT OVEN TO 400 F)

1.   Heat oil in a skillet over medium- heat and when sizzling.

2.   Run one relleno through batter and place in hot skillet.

3.   Then pour 1/4-cup of the batter over it, should resemble an omelet.

4.   Do not crowd the skillet cooking 1-or-2 chilies at a time.

5.   Cook for 2 minutes then turn and cook an additional 2 minutes.

6.   Place in preheated oven and cook 3 more minutes.

7.   Place each relleno on warmed red chili sauce on bed of rice.

8.   Top with onion and radish.

ENJOY DAN:                                                EAT CHIILLIES AND BE HEALTHY!!