Chile rellenos

Poblano chiles, roasted*, peeled, and seeded	8
Eggs, large, separated	4
Flour, all-purpose	¼ cup
Monterey Jack cheese, cut into 1/4-inch strips
Cumin	¼ teaspoon
Salt	¼ teaspoon
Pepper, freshly ground	1/8 teaspoon
Garlic	½ teaspoon
Enchilada, or other tomato-based Mexican sauce	1 cup (8 ounces)
Oil for frying

Batter

1. Whip egg whites until stiff peaks form.
2. Beat egg yolks with 1 tablespoon flour and the spices.
3. Gently fold yolk mixture with the egg whites.

Preparing

1. Preheat broiler.
2. Clean the chiles thoroughly.
3. Place chiles under the broiler.
4. Turn once a minute until about 60 percent of the surface is blackened; about 5 to 10 minutes.
5. Carefully remove from heat, place in a cooking bag, and let sweat for about 10 to 15 minutes.
6. Remove the skins.
7. Make a slit, and remove the seeds.

Process

1. Preheat the oil; it should be fairly hot (~375°F).
2. Working from the slits created from seeding the chiles, gently stuff cheese into each one.
   Be careful not to overstuff.
3. Secure with toothpicks.
4. Roll chiles in remaining flour, and dip each one in the batter.
5. Fry the chiles until the batter is golden, and the cheese slightly melts.
6. Drain.
7. Drizzle sauce over the chiles, and enjoy!

Recipe from JoAnne, as part of the Great Grater Gadget Giveaway.