Surprise Chiles Rellenos

by Lalaena G.

8 poblano chilies
4 José Olé® Breakfast Burritos (choose your favorite variety)

1/2 cup all-purpose flour
4 large eggs, whites and yolks separated
2 teaspoons salt
1/2 teaspoon black pepper
Oil for frying
Fresh or bottled salsa, for topping

To prepare chilies, roast over an open flame or on rack set over burner, turning regularly until skins are blackened. (Chiles can also be broiled in an oven. Place on rack of broiler pan, about 2 inches under heat, turning about every 5 minutes, for 20 minutes or until skins are charred and blistered.) Transfer roasted chilies to a plastic bag, seal or close, and let sit for 20 minutes. Once cooled, carefully peel off blistered skin, slit chile along one side, and carefully remove seeds and veins without tearing open chile.
Prepare José Olé® Breakfast Burritos per package directions, let cool slightly, then cut in half. Insert one half burrito, plus 1/4 cup shredded cheese, into each chile. Seal sides with 2 toothpicks.
In a large saucepan, heat oil (about 1/2 inch) to 375°F. Combine flour, salt and pepper in large, shallow bowl. Beat egg whites with an electric beater until stiff, foamy peaks begin to form, then gently fold in yolks. Working two at a time, dredge chilies in flour mix, then dip into egg mixture. Carefully place into saucepan (chilies are delicate!) and fry, turning occasionally until golden. (No more than a few minutes for each chile.) Transfer chilies with a slotted spoon onto paper towels to drain.
Chiles may be kept warm in 300° oven, until ready to serve. Top with your favorite homemade or bottled salsa, and enjoy!

Serves 8