Border Town Chile Rellenos

Char chiles - arrange chiles on a baking sheet and the broiler, turning often, until blackened all over. Place hot chiles in a Ziploc bag, close tightly, and allow to steam for 15 minutes. Peel off and discard skin. Cut a slit lengthwise at the top of the chile, about a 1/2" from stem. Use a small spoon to scrape out seeds and veins. Slip cheese slices into the peppers.

Pour flour into a shallow and season liberally with s&p. Place the egg whites in a large glass bowl and the yolks in a small one. Beat the whites with an electric beater, add a pinch of salt. Beat until they are stiff but not dry. Beat the yolks and gently fold into the the whites.

Dredge the peppers into the flour then in egg mixture. Fry in a large skillet filled 1" with the vegetable oil heated to 375°. Fry in batches, turning once, until evenly browned. About ten minutes. Serve with red chili sauce, sour cream, fresh salsa and freshly chopped cilantro. ( don't forget the hot sauce, if desired!)

Red Chili Sauce - Sauté onion in oil in a large until soft. Purée onions, tomatoes, and garlic in food processor, strain, and return to skillet. Add oregano, cumin, sugar, and salt and pepper to taste. Cook, covered, over medium heat for about five minutes. Thin with chicken stock if sauce is too thick. Keep warm until ready to use.