Long green peppers such as hatch peppers.  Dont use any kind other than the long ones.  char the peppers under the broiler of your oven until mostly black.  Remove and put them in a large ziplock bag.  Let them steam for 15 minutes.

While the chiles are steaming brown one lb of hamburger meat and let it cool.  When cool add to food processor, add a good amount of shredded cheese and a whole onion.  Mix until it forms almost a paste.  add a bit of salt and pepper and a dash of chili powder.  stir one more round.

remove chiles from bag, remove charred skin and lay on a cookie sheet.  Let them cool so you can handle them.  when cool, make a slit in the side of the pepper and stuff each pepper with meat mixture.  when you have stuffed all peppers put the pan in the fridge for about 30 minutes.  this lets the meat set up and everything get settled.  After all, you want the peppers to me relaxed before you plunge them in hot oil.

Batter:  Here is where it gets tricky.  I dont like a rellano that looks like somebody screwed up an omelette.  I don’t want the coating to look too puffy.

4 eggs whipped until frothy, a cup of flour and a cup of beer.  mix and it should be somewhat like a runny pancake batter.  add either flour or more beer to arrive at destination.  roll each pepper in flour and dip in batter.  Place immediately in a skillet containing about 1″ of hot oil or melted lard.  Dont try to do too many peppers at one time cause they cook fast and you will have a hard time keeping up with them.  Fry til brown and place on paper towel to drain

Salsa:  1 jar of commercially prepared green salsa , add a can of chopped green chiles and heat until warm.  doesn’t have to be hot.  spread a dab of this over each pepper and top with a bit of cheese, white or yellow and place in oven on serving plate and warm until cheese melts.

Bon appetite

Chuy the short order cook