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Roast peppers in oven as long as it takes to blacken outside skin of pepper; watch closely. Peel off blackened skin. Slit pepper length wise just enough to insert thin strips of Jack cheese. Separate eggs; beat whites until well blended. Dip peppers in egg, coating well. Fry in medium hot vegetable oil until golden brown. Serve hot.
Your Chile Rellenos is ready. Buon appetito!
Related recipes: Mexican, Cheese, eggs
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