1-½ pound Roasted Green Chiles
1 pound Monterey Jack Cheese
1 cup Flour
1 teaspoon Cajun Seasoning Or Your Favorite All Purpose Spice Blend Like Seasoned Salt
4 whole Eggs, Separated
3 cups Oil, For Frying
Peel the chiles, cut a slit down one side (I usually end up with a split down the whole side) and remove as many seeds as possible. Cut the cheese into logs that are about 1/2″ in diameter and three to four inches long (depending on the size of your chiles). Pour the flour onto a plate and season with half of the seasoning. Beat the egg whites to the soft peak stage in a large mixing bowl. In a separate bowl, beat the egg yolks with the remaining seasoning. Gently fold the yolks into the whites. Now you’re ready.
Set up an assembly line: chiles, cheese, flour, eggs.
Insert a piece of cheese into each chile (the chile is sort of an envelope for the cheese). If you tear the chile, just sort of close the tear—don’t leave any cheese sticking out of the chile. Dredge the stuffed chile in the seasoned flour, shake off the excess and set aside. Do this with all the chiles.
Meanwhile, heat your oil to medium high heat in a frying pan. It should be about a 1/4″ to 1/2″ deep.
When your oil is hot, take one chile and, holding it by the stem, sort of roll it through the eggs. Make sure it is completely covered with the egg mixture. Place the chile into the hot oil. Repeat for as many chiles as will fit without crowding in your pan.
The chiles will brown and cook pretty quickly, probably in less than one minute per side. Turn them over after they are browned on one side and brown the other side, then remove them to a paper-towel-line plate. Keep the plate warm while you cook the remaining chiles.
My mother in law, who made the best chile rellenos ever, taught me to prepare all of the chiles up to the egg step, then run the chiles through the eggs just as you put them in the pan. She was a saint who would regularly agree to make chile rellenos for 25 people along with chicken enchiladas and the best beans ever.