New Mexican Chile Rellenos

8 oz mild cheddar cheese, grated
2 T dried oregano, Mexican is preferable or use dried Marjoram
8 large Anaheim chiles, roasted and slit end to end


Batter
11/4 C all purpose flour
3/4 t salt
4 eggs, separated
1/2 C beer or water
Vegetable oil for deep frying
Chachies Salsa (your favorite variety)

In a bowl mix the cheese with the oregano or marjoram. Stuff each chili with the cheese mixture, using your hands. Make sure they are full, but not overflowing. In a large bowl, combine the flour and salt with egg yolks. Stir the beer or water in slowly, mixing well.

Beat the egg whites, until medium - stiff peaks appear. Now, mix the egg whites into the batter thoroughly. The batter should be pourable, but thick enough to coat the chiles.

Heat 4 inched of oil in a heavy pan. Heat oil on high, being careful to watch it carefully, then turn down to medium- low/high, depending on hot your stove gets.

Lay the first chile in the batter and spoon more batter over it. When it is evenly coated, pull from the batter, by its stem and let the excess batter drip into the bowl. There should be no cheese showing and the batter will be thick enough to seal the chile’s slit. Fry each chile for approximately 4-5 minutes or until they are evenly golden and lightly crispy. Take out of the pan and drain on paper towels. Transfer them to a platter or individual plates. Top with Chachies Salsa.