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1
Begin by roasting the peppers.
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2
You can do this on the grill or put them in a 450 degree F oven for about 25 minutes.
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3
Put them on the grill rack or on a sheet pan and turn them occassionally so theyll get evenly charred.
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4
The blacker the better.
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5
Put peppers in a plastic bag and allow them to steam for at least 10 minutes (this makes them easier to peel).
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6
Then run the pepper under cold water and peel off the skin.
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7
Make a small slit down one side of the pepper and remove the seeds and pepper guts.
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8
Then fill the pepper with slices of cheese and spinach leaves (you could add refried beans or cooked chicken or whatever youd like to stuff inside a pepper).
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9
Squish the pepper closed as best you can.
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10
Beat your egg whites in a small bowl with a mixer until peaks form.
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11
Beat the egg yolk with one tablespoon of flour and a little salt until you have a thick paste.
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12
Mix the egg yolk mixture to the egg whites and stir.
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13
Roll the peppers in the remaining flour and then dip each one into the egg batter.
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14
Cover the bottom of a heavy pan with enough oil to cover the peppers.
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15
Heat the oil over medium heat until it starts to shimmer.
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16
Fry peppers, seam side down, on all sides until golden brown (about four minutes per side).
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17
Then set the peppers on a paper towel to allow grease to drain.
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18
Pour salsa (warm it up in microwave) over each pepper and top with more grated cheese.
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19
Serve immediately.
