I remember helping Mama make chile rellenos for family gatherings when I was a teenager. Now they are Mama’s favorite. We had them for her 80th birthday celebration.

3 eggs, separated
¼ teaspoon salt
cream of tartar
Green chilies
Monterey Jack cheese
1 Cup cornmeal or flour
fat for frying

 Separate eggs. Beat egg whites until foamy, Add cream of tartar and salt. Continue beating until white and stiff. Heat fat in saucepan to medium high heat for frying. Carefully and slowly (so the whites don’t fall) stir in egg yolks into egg whites. Stuff chili with cheese, roll in flour or cornmeal, dip in egg white mixture. Place in hot fat; fry until slightly brown, turn over once to complete cooking. Serve hot with tomato sauce.