Walt’s Chili Rellenos Recipe

When my father, Walt Johnson, was sick with congestive heart failure, he didn’t have much of an appetite. Yet, one thing he did crave was my homemade chili rellenos. Of course, he’s the one who taught me how to make the dish. Sometimes he’d call me late at night, and ask me if I’d come over and make them. I did.

Canned whole green chilies
Eggs
Jack Cheese
Flour
Olive oil

            Rinse and pat dry the chilies. Cut wedge of Jack cheese, to fit inside each chili. Roll each chili in flour.
            Separate eggs. (Use about 1 egg per chili). Whip egg white until stiff. Whip yolks in a separate bowl, then gently fold into the stiffened egg whites.
            In a non-stick skillet with hot olive oil (enough to over the bottom of the pan) drop a dollop of the egg mixture into the oil. When the egg begins to firm up, place a chili on top of the egg, and spoon additional egg mixture over the chili, until encased in the egg mixture. Gently turn the relleno, allowing the egg mixture to affix to the outside of the chili and turn golden brown on both sides.
            Serve plain or covered with your favorite salsa.