How can I make a chile relleno?

Chiles Rellanos 4 large green poblano chiles, roasted and peeled, stems left on Cheddar cheese or Monterey Jack, cut in sticks 3 eggs, separated 1 Tb water 3 Tbs flour 1/4 tsp salt flour Make a slit in the side of each chile and stuff the chiles with the cheese sticks. Dredge the chiles with the flour. Beat the egg whites until they form stiff peaks.

Beat the yolks with the water, 3 Tbs flour, and salt untilthick and creamy. Fold the yolks into the whites. Dip the chiles in the mixture and fry in 2 to 3 inches of oil until they are a golden brown.

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