Chile Rellanos

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Ingredients:

Gypsy or Anaheim chiles, roasted and peeled
Monterey or Jack cheese
6-8 eggs separated
flour, about 1/2 c+)
1 T water
1/2 t salt

Stuff peppers with cheese trying not to rip chile too much
Mix flour, water and salt with fork to thick cake batter consistency.
Beat egg whites with mixer until almost stiff.
Add a little egg white to yolk mixture to loosen it up. Fold yolk mix into whites, gently, keeping away from heat.
coat filled chiles with egg mixture and place in heated non-stick pans.
Brown on both sides.
Serve with salsa