Easy Chiles Rellenos

For each chile relleno prepared:
1 Large egg, separated
1/8 t. Cream of tartar
pinch Salt
1 t. Flour
1 T. Water
1/2 T. Butter
1 Whole green chile (canned, roasted, peeled, seeded Anaheim chiles AKA Ortega chiles)
1 Monterey Jack cheese, cut to the size of an index finger
1/2 c. Enchilada sauce, canned
1/4 c. Finely shredded Monterey Jack and Colby cheeses (sold packaged as Mexican-style cheese)

Separate egg(s). Add salt and cream of tartar to egg white(s) -- beat with electric mixer until soft peaks form.

Add flour and water to egg yolk(s) -- mix until smoothly blended. Fold egg yolk mixture into beaten egg white(s).

Melt butter in 7" saute pan, coating bottom and sides. Heat pan over medium-high heat until butter begins to brown. Add egg mixture to heated saute pan, forming an even layer. Reduce heat to medium and continue cooking until edges of omelet begin to brown. If desired, lift edge of omelet gently with a spoon to see if bottom of omelet is golden brown. DO NOT be concerned that the top of the omelet is not set. Slide a spoon around edges of saute pan to loosen omelet. Stuff the chile with the sliver of cheese and place stuffed chile on center of omelet.

Fold one edge of the omelet over the stuffed chile using a spatula and roll the chile inside the omelet in the manner of a flattened crepe. Lift or slide omelet onto a microwave-safe plate.

Spoon enchilada sauce over omelet and sprinkle evenly with shredded cheese. Microwave on HIGH until cheese is completely melted (about three minutes). Serve immediately.

If desired, the stuffed omelets may be prepared in advance and refrigerated. When doing this, "set" the omelet(s) minus sauce and cheese topping by microwaving on HIGH for one minute, then refrigerate. Cover chile(s) relleno(s) with enchilada sauce and shredded cheese when ready to reheat and serve.


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