CHILE RELLANO'S ERIC STYLE
Roasted Anaheim Chiles (blister over gas flame)
1 egg for every two chiles, separated
3 TBSP flour
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.

FRUIT 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 balsamic  
Olive Oil
 
Combine all the ingredients, taste and adjust accordingly.

Peach, Shallot and Habanero Glaze

3x Peaches - peeled
1x Shallot finely diced
Hot pepper - Habenero if you have one or jalapeno - diced finely
1 TBS Maple Sryup
2 cloves garlic

Place the shallots in butter and saute until well down. Add the peaches onto the shallots allowing the peach juices to escape and begin cooking themselves. You may need to add a little water to prevent sticking or burning. Add the chopped garlic, hot pepper and continue cooking until the peaches resemble a juicy sauce mashing them down as they continue to cook. Adjust the spiciness and sweetness by adding more pepper and maple syrup. Great with pork or chicken and just about anything that you want to impart warmth and flavor.