Cocktail Chile Rellenos

Place cubed potatoes in a sauce pan, cover with water and bring to boil on stovetop. Cook until a fork easily pierces through.

Meantime, heat a large skillet on the stovetop with enough oil to coat the bottom of the pan and cook the ground beef in it. As it's browning, add the chopped onion, followed by the minced garlic and the green chile. Season with salt, pepper and garlic salt to taste and cook a few minutes longer until all the flavors meld together, then remove from burner.

Drain water from potatoes and place cooked potatoes in large mixing bowl. Mash lightly. Add in ground beef and chile mixture and grated cheese. Mix to fully combine, then take a small handful and form into chile-shaped patties that are about 3 inches long and 1 1/2 inches wide. (I like to place them in the freezer to chill for a few minutes. while making the egg batter.) To make the egg batter, separate the eggs, placing the egg whites in large bowl and the egg yolks in a small one. To the egg yolks add 1 Tbsp. flour and about 1/8 of a tsp. salt, and whisk to combine. Use an electric hand mixer to beat the egg whites until they form stiff peaks. Add the egg yolks to the whites, and mix again with the electric hand mixer, just long enough to combine. Then set up a work station next to the stove. Place flour in a shallow dish, followed by the egg batter closest to the stove. Finally, heat oil in a large skillet. Remove the meat patties from the freezer, dip first in flour coat them, then dip the in the egg batter to cover fully, and fry on all sides. Serve hot and enjoy!