Authentic Chili Rellenos by a Latina from Mexico

This recipe hails from my auntie Leilani.  She was born and raised in Mexico and grew up cooking next to her abuela who was a local star chef.  These are the stuffed chili rellenos that you would find in centeral mexico at the little whole in wall restaurant with the red cushions.  These rellenos are ozzing with cheese and a topped with a satisfying tomatoe salsa.

Ingredients:

6 Pasilla Peppers, Roasted, Peeled, and Seeded
1 pound block of montery jack or mozerella cheese sliced
1/2 cup of flour
6 eggs beaten to a stiff peak
4 totamtoes
1/2 onion
2 cloves of garlic
S and P


1.  Toast or roast the pasilla peppers over a hot flame or on a stove top burner.  Take care of the chilis so they dont burn, frequentlty turning them. Keep turning until slighlty browned and blistering.
2. Remove the chilis from the heat and put in them in the plastic vegtable bag they came in.  Put a towel over the bag.  Leave them for 20 minutes until steamed.
3. Peel the chilis of all the tuff outer dark skin.  Make a T shaped cut down the chili and remove the seed.  Be careful not to remove the stem.
4.  Put the flour mixed with a pinch of S and P
5. Seperate the yellow from the white of the egg
6.  Beat the egg white until puffy stiff forms
7. Add the yellow yoke back to the egg
8. Stuff the chili with the slices of cheese.
9. Roll the chili in the flour
10. Dip the chili in the egg foam
11.  Heat up the canola oil and deep fry until lightly brown about 4 minutes each side
12. Drain on paper towels
13. Make the salsa
14.  Heat up one tsp of oil and fry tomatoes, onion, and garlic
15.  Add 1/4 cup of water to mixture
16. Blend tomatoe, onion, and garlic in blender till just smooth
17.  Add mixture back to pan and place chilis inside
18.  Heat, Serve, and Eat