Roasted Anaheim Chiles (blister over gas flame)
1 egg for every two chiles, separated
3 TBSP flour
Splash or two of Beer   
 
Roast Anaheim chiles and put in a paper bag to steam. In the meantime, prepare the filling of your choice: feta, cheddar or your favorite cheese, shaved corn, diced onion, cooked ground meat, prawns, sausage.  
 
Next beat the whites to a stiff peak with either Cream of Tartar or salt. Make a batter with yolk, flour, beer (enough to make a pancake consistency). Fold into the stiff whites.  
 
Peel the chiles under cold running water, cut off the tops and take out the seeds. It's easier to slice down the length of the chile and stuff with filling. Heat oil in a cast iron pan to medium hot. Dip the chiles into the mix and amply coat. Fry until golden brown. Serve with a dollop of sour cream and fresh salsa.


This is what we've been eating along with Shrimp stuffed Chile Relleno's!!
 
Cube any fruit (2 pounds) nectarines, pluots, peaches, melon
1 small onion, diced
1 clove garlic, finely chopped or minced
1 jalapeno, diced
1 ear of corn, shaved
2 splashes of fruit white basalmic (Marisiolo has the best selections around here)  
Olive Oil
 
Combine all the ingredients, taste and adjust accordingly.