This came about last night because our very small crop of chili peppers came off the plants small and by the time they were roasted and peeled, they were too small to stuff. I've got to admit, this was sure easier than stuffing the peppers. Cut the roasted chilies into bite size pieces. Slice up a green onion into thin sliced. Dice up some jack cheese. Fold all that into the batter and drop spoonfuls into hot oil and fry until golden brown. Turn and fry the other side. Relleno batter Whip egg whites until they form peaks. Fold in some corn starch. That's it. For real Rellenos, sames ingredients, but open the roasted peppers and stuff with cheese and whatever else you want. Then coat in flour and chill. Then cover in the batter and fry.