Chile Relleno's & Shrimp...with upside down chocolate pie

Scott decided on chile rellenos last night..which may be my favorite mexican dish of all time, made with my favorite chile...poblano. They turned out wonderful...but a little funny drama in the prep. I'm sitting on the couch chillin and he's cleaning the chilis of the charred skin...and I hear..."mother", just that one word in disgust..ask him what's wrong...he say's nothing...a few seconds later...."son of a...."...so i get up to see if he's cut his finger off or what...he's standing over the sink, staring down at the drain....he finally tells me a chile just shot right down the garbage disposal...like a missle...he thought it was shredded/destroyed...but i rescued it and it was fine...then we proceeded to laugh fitfully as he recounted the whole event...he was holding the chile by the stem (bad move) and was feeling confident after already successfully cleaning one...and that chile fell right off the stem and shot straight down the drain "it didn't even touch the plastic edges of the drain, straight down, like a missile...do not pass go, do not collect $200..."...it was his "mother" and then "son of a..." that got me laughing so hard...I could just envision his surprise and then pending horror that one of his precious chiles had been lost! He'd only gotten 4 chiles because they were big..and he was not happy at the thought of only having 3 left to eat! Any way I helped him finish them and they turned out great! Then when he went to get the chocolate pie out of the fridge after dinner...it jumped out of his hands and landed face first on the floor in front of the fridge...leaving chocolate & whip cream gore in its wake...but as Julia Childs said you're all alone in the kitchen and no one can see...except your wife:) We also had sauteed shrimp in a little butter...which were awesome with the rellenos. Scott's Chile Rellenos (make at least 2 per person)

Roast fresh poblanos in oven under broiler, rubbed with a little oil, turning till charred well on all sides, and place in a bowl covered with plastic wrap for 20 min.

After 20 minutes, skin will peel off easily, peel all and then remove the seeds by inserting a sharp knife into the top of the chile, just under the stem and slice downward about half way down the chile. Using a spoon or a knife, scrape the seeds and the white membrane out, without tearing the chiles flesh. (we did it w/our fingers)....just don't hold it over the sink, by the stem:)
Stuff the chiles with a generous chunk of Monterrey Jack cheese, place a slice of cheese into the chile, but don't force it. If the cheese is too large, trim it down until it fits inside. Make sure the open edges of the chile still come together. ( I used toothpicks to keep it together, but don't think they were necessary due to the sticky batter)

Dust each chile in a little flour and then in batter, which is the followin: whip 3-6 egg whites until stiff. Slowly fold in yolks and a pinch of salt and tbs flour.

Cook chiles a few at a time, we used vegi oil, deep fried in a least a few inches of oil that was about 350 degrees...dip the stuffed chiles into the batter and then put into the hot vegi oil. Cook until batter is a crisp golden brown. 5 or so minutes
Drain excess oil. Remove chiles from the oil and drain on paper towels.
Tips:
1. Use cold eggs for the batter.
2. Test the oil with a drop of batter before putting a whole chile in. If the drop of batter sizzles and floats to the top, it's the right temp. If it sinks, the oil is not hot enough.
3. The flour should be a very light coat. It helps the batter stick to the chile.
4. Monterey Jack and Queso Blanco work well for Chile Rellenos
What You Need:
· 6-12 large, roasted and peeled chiles (Anaheim, or Poblano work well)
· 3-6 large eggs (approx. 1 egg for 2 chiles)
· 1/4 cup flour (optional)
· Brick of cheese cut into 1/4 inch thick rectangles as long as the chile
· Deep fryer or a large pan with 2 inches of oil
· Pinch of salt
· Paper towels for draining