INGREDIENTS

INSTRUCTIONS

Preheat the broiler. Arrange the Poblano chiles in a single layer on a
baking sheet. Broil until charred on all sides. Wrap in a plastic bag
and cool. Peel the skins from the chiles, and carefully make a slit  in
one side of each chile. Remove and discard the seeds, rinse the
chiles, and pat dry. Combine the two cheeses, corn, basil and oregano
in a medium bowl. Season this filling with pepper. Gently stuff each
chile with 2-3 tablespoons of the filling, depending on the size of
the chile. Pour corn oil to a depth of 1" in a very large, heavy
saucepan or deep skillet. Heat the oven to 350F. Beat the egg yolks  in
a medium sized bowl until slightly thickened. Use clean, dry  beaters
to beat the egg whites in a large bowl until stiff but not  dry. Fold
the egg yolks along with the flour, baking soda, and salt  into tht egg
whites. Place additional flour in a flat dish. Roll each  chile in
flour to coat. Working in batches, dip each chile into the  batter. Fry
until golden brown (about 2 minutes per side.) Transfer  to paper
towels using a slotted spoon. Place 1/4 cup of the red chile  sauce on
each serving plate, and top the sauce with 2 chiles  rellenos. Garnish
with cilantro sprigs. Serve hot!  Source: Andy Biegel, Culinary
Connection BBS and hub of Kook-Net  Typed in MM format by Linda Fields,
Cyberealm BBS and home of  Kook-Net Watertown, NY 315-786-1120  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 290
Calories From Fat: 130
Total Fat: 14.7g
Cholesterol: 129.7mg
Sodium: 540mg
Potassium: 124.7mg
Carbohydrates: 23.6g
Fiber: 1.1g
Sugar: <1g
Protein: 15.6g