Chili Rellenos with Spanish Rice

Tonight's dinner...homemade chili rellenos with Spanish rice and beans...oh and the little looking relleno/cheese stick....beans were from a can but still good...the Spanish rice, yes, homemade too...never have I made chili rellenos before though...always wanted to but to afraid to try...I wanted them the way you get them at a good Mexican restaurant, puffy with goodness...and I think after looking up recipes and such and doing a little studying on baking powder on Wikipedia I believe I came up with a winner...although reluctant at first it was a success...I only did 8 chilis you can do more or less...one thing for sure is 1 egg per chili...
The one thing I'd do next time is let them sit on some paper towels for a few minuets then put in the sauce...and serve immediately...we waited around for the kids to get home...would have been way fluffier...they were still amazing though...

8 pablano chilies
block of Monterey Jack cheese
Package of Queso Oaxaca cheese or you can use mozzarella
 flour in a bowl for dredging
8 eggs separated yolks from the white
1/3 cup flour
1 teaspoon baking powder
pinch of salt
Canola oil 1 inch or 2 in your pan
2 can's of Herdez salsa verde or homemade if you have some on hand

First roast your chilies...faster if you put them on a baking sheet in the oven on High Broil being that there are so many...turning so as to not burn them but to char...do this till they are charred all the way around...remove from oven and put into a large baggie to steam the skin...when they are cool enough for you to handle peel the charred skin under running water and pull the stem out and remove all the seeds and ribs...
take both cheeses and cut sticks of cheese 1 of each kind to go into the chili...
but some flour in a bowl to dredge them in...
get your oil heating...med-high heat
take your egg whites and beat with an electric beater till soft peaks form...once formed put to the side and now take your egg yolks and your 1/3 cup of flour, 1 teaspoon baking powder and pinch of salt and mix with the beater...then once mixed fold into your egg whites....
now take your cheese put it into your cleaned chilies and dredge one at a time in the flour and then egg mixture...then into the hot oil...they puff up beautifully...turn a few times till golden all the way around...I lined them in a baking dish onto of some salsa verde till they were all cooked....
I had some left over cheese and egg that I just dredged the cheese in the flour and then into the egg mixture and fried...so yummy...don't like to waste things...In this case the puffy egg batter that I created...Winner!!!

Spanish Rice recipe...

1 medium yellow onion
2 cup of white rice
4 cups of water
4 teaspoons of chicken bullion
small can of tomato sauce
canola oil

add a small layer or your oil to the bottom of your pan...just enough to barely cover it...turn up the heat add your onions and rice...lightly brown your rice and onions...stirring so they do not burn...add your water,tomato sauce and chicken bullion, bring to a boil...stirring... then cover and simmer for about 15 minuets then turn it off for another 10 to finish steaming/cooking....I usually add a handful of whole jalapeno and green bell pepper strips to the water and bullion before cooking...they float on top...tonight I didn't have any...can't wait for fresh ones from the garden this year once again...