Recipe 1: Chile Rellano 2 Anaheim, Pasilla or Poblano peppers 1 egg Pan filled with enough oil to allow peppers to float 2 oz cheese (Monterey jack or cheddar) 1.5 cup red enchilada or chili sauce 2 Tbsp Sour Cream 2 Tsp Salsa 1/4 avocado 1.5 cups Lettuce 1/8 tsp cream of tartar Separate egg white and save yoke. Whisk egg white with cream of tartar until it forms sharp peaks. Break yoke and carfully fold into egg whites and reserve in refrigerator. Broil Peppers until skin blisters on bole ...