Low Carbohydrate Recipes
	CHILE RELLENOS (Stuffed Chillies with Cheese) 8 green chillies or Italian peppers 4 eggs, separated 1/2 lb. Monterey Jack cheese or sharp Cheddar sliced into fingers 1/4 tsp. salt Oil for deep frying 1. Char the skins of the peppers by holding each on a fork over a gas flame. When chilli is black all over, roll in a wet paper towel. When all are charred, rub skins off with a dry cloth. Slit each pepper down one side, open it flat and remove all the seeds and the core. 2. Place a finger of cheese in the centre of each chilli, and close the chilli over it. Chill until ready to use. 3. In a mixing bowl beat 4 egg yolks until they are very stiff and pale yellow. Add 1/8 tsp. salt. 4. In another bowl, beat egg whites with 1/8 tsp. salt until they are quite stiff. Fold the whites thoroughly into the yolks. 5. Fill a large heavy skillet to a depth of 2 inches with oil, and heat to a moderate frying temperature. 6. Dip chillies, one at a time, into eggs. With a large spoon, remove each chilli, taking with it as much egg as spoon will hold, and slide it into the hot fat. Cook until one side is light brown, then turn and cook until other side is brown. Drain on absorbent paper and arrange in a baking dish. Keep warm. Serve with following Mexican Sauce.