Roast peppers on barbecue until skins are charred. Cool and peel.
Slit the peppers, gently remove seeds & veins and stuff with Monterey jack cheese.
Fold in the egg whites with the yolks. Mix together the flour, tortilla chip crumbs, salt & pepper. Dip the stuffed chiles in the egg mixture and then into the flour mixture until they are well coated. Heat the oil in a deep skillet at 375 degrees. Place the chiles in the hot shortening suspended on a slotted ladle. Cook until golden. Lift and place on paper towels to drain.
Arrange chiles rellenos on a serving platter, sprinkle with cheddar cheese and place under the broiler until the cheese has melted. Serve immediately. ** Serve with green chile salsa or green tomatillo salsa.
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