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Chiles rellenos

6 four inch long poblano chilies
1 1/2 cups grated jack cheese, or slivers of fontina
1/4 teaspoon each sea salt, pepper, and chili powder
3 large eggs, separated
1/2 teaspoon fine sea salt
1 tablespoon flour, plus more for dredging
peanut or corn oil for frying
salsa, cilantro, etc. for garnishes

Roast the chilies as described. Peel them, and make a slit in the side of each pepper from the stem almost to the tip and remove the ribs and seeds carefully, leaving the stems intact. If using shredded cheese, mix with the seasonings and stuff some of the mixture into each pepper. If using a sliver of cheese, roll in the seasonings. Be careful not to stuff too full, as the slits should close when a stuffed pepper in held by the stem. In a batter bowl, beat the egg whites with salt until they hold stiff peaks, beat in the egg yolks 1 at a time and then beat in the flour. In a deep heavy bottomed skillet, heat about 3/4 to 1 inch of oil to 375 degrees. (Use a thermometer!) While it is heating, pat the peppers dry, dredge them in the extra flour, and dip them into the batter. Fry in batches, turning once, takes about 2-3 minutes. Place on paper towels or preferably the fat mat to drain. Serve with salsa and cilantro. 
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