This recipe comes from the Chevy's Cookbook (are you familiar with that restaurant chain?) They get rave reviews everytime I make them. I also have a version from Emeril that uses a cream cheese/roasted corn filling. Let me know if you want to see that one, too.

Hope to meet many of you nice people here. Feel free to chat about food or other stuff!

Rolly

1 1/2 cups shredded cheddar cheese

1 1/2 cups shredded jack cheese

1 cup queso fresco, plus additional for garnish

6 eggs

1/4 cup flour plus 2 cups flour for dredging

8 poblano chiles, at least 5" long, roasted and peeled

canola oil

Combine the three cheeses in a mixing bowl and refrigerate.

Make a cut down the length of the chile. Gently open chiles and hold under cold running water to rinse away the seeds. Pat the chiles dry with paper towels. Gently press about 1/3 cup of the cheese mixture into an oval shaped ball and place inside one of the chiles. Using a wooden toothpick, "sew" the chile closed. Repeat until all the chiles are filled.

Separate the eggs, placing the yolks in a clean mixing bowl, and the whites in another bowl. Whip the eggs whites until soft peaks form. Add the 1/4 cup flour and mix for an additional 10 seconds. Add reserved egg yolks and mix into the white and flour mixture, using medium speed, for 10 seconds. Using a rubber spatula, finish incorporating the yolks by folding them in. Cover and refrigerate until ready to batter the rellenos.

Place the 2 cup flour on a plate. Gently roll the stuffed chiles in the flour to coat. Then dip the stuffed chiles in the egg mixture and coat completely. Line another plate with paper towels.

Fill a heavy skillet with 3-4 inches of oil and heat over high heat until oil sizzles when a pinch of flour is dropped in. Add the stuffed chiles and fry one at a time. When the chiles are light golden brown, turn them to brown the other side. Remove from the hot oil with tongs and transfer to the paper towel-lined plate to drain.

TO SERVE: Place 2 rellenos on each plate and remove the toothpicks and discard. Sprinkle with additional queso fresco. Optional: top with ranchero sauce.