Hi, Susan. I love rellenos and use egg batter for coating them.

For four chilis, use two separated eggs. After the chilis have been roasted, peeled and stuffed (sounds like a day at the beach), beat the egg whites until foamy. Add a pinch of salt and beat until stiff peaks are formed. Lightly beat the egg yokes and then gently fold them into the stiff egg whites. Dip the chilis into the egg batter and fry. (If you have some spare carbs, you can roll the chilis in flour/salt/pepper and knock off the excess before dipping in the egg batter.)

Mucho yummy!

Hope this helps you.