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I discovered chili rellenos on a little side street in La Jolla when we were living in San Diego. The restaurant was small, dingy and dark, but I've never been able to duplicate those wonderful cheese-stuffed chilies. This version is easy and much less messy than the authentic version.
1 lb. Monterrey Jack cheese, sliced about 1/2" thick
1 small can chopped green chilies
6 - 9 eggs separated
3 Tbsp. flour
1 Tbsp. sour cream*
Grease an oven proof 9x13 pan well. Slice cheese over bottom. Sprinkle the chilies over the cheese. Beat the egg whites until fluffy. Add the flour and beat until blended. Beat the yolks until lemon-colored. Add sour cream. Fold whites into yolks. Pour over cheese. Bake 1/2 hour at 350° or until knife comes out clean when inserted in center. Serve with Ranchero Sauce.
*When I don't have sour cream on hand, I find I can substitute 1 Tbsp. of mayonnaise
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