El Charro Chiles Rellenos (Stuffed Green Chiles)

Source: Clay's Kitchen

8 fresh green chiles (stems intact) -- roast and peel
1 pound cheddar or jack cheese -- shredded
Batter
3 eggs
3 tablespoons flour
1 teaspoon salt
1 teaspoon pepper
1/4 cup oil
Garnish
4 cups El Charro Taco Sauce -- warmed
2 cups shredded combination cheese --

* Combination Cheese - To come as close as possible to the taste of the
cheese of Mexico (which is not readily available in the United States), we
devised what I call "combination cheese". It is equal parts shredded
yellow cheddar, provolone and jack cheeses. Stuff each chile with cheese,
and set aside. Separate eggs and beat the whites until stiff. Beat yolks
and fold into whites, along with flour, salt and pepper. Meanwhile, heat
oil in a large skillet. Dip stuffed chiles, one at a time, into egg
batter, then remove with a large spoon. Carefully lower coated chiles into
hot oil, 3 or 4 at a time. Fry until golden brown on both sides. The
chiles may be made ahead to this point.

To serve immediately, arrange on platter or individual plates and pour
warm Taco Sauce over each chile. Garnish with more cheese and run under
broiler to melt cheese, if desired.

May be held up to the point of topping with cheese and reheated in a
400-degree oven about 10 minutes.

Note: Chicken or tuna may be used to stuff the chiles, but cheese is
always a garnish.