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1
Roast your chiles (skin and seed or not). I don't and like the extra flavor of the seeds. If you have access, use Poblanos (Big Jims). If you have to adjust like I do, any long fat pepper (Hungarian Spicy greens) (sweet long reds).
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2
If you are doing the sauce, just roast away and make sure you don't chop them all up.
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3
Skinned, cool off, then stuff with cheese. My tip is to put those in the fridge (for half an hour or so). They are easier to handle when you batter those bad boys up.
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4
Separate your egg yolks, beat the whites into nice clouds and then gently mix in the egg yolks. 1 egg per two small chiles.
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5
Time to heat up your oil (less strong flavor, the better). You want it hot enough to snap when you sprinkle water, but not more.
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6
Roll the stuffed chiles in flour, dip them in the egg mixture and drop them lovingly into the oil. Baste around the edges, and tun carefully when the base gets golden brown.
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7
Carefully pick them out with your tool of choice and lay them on some paper towels to soak up the extra grease. Oh, replenish the oil and take out the bits of frying batter. Repeat until you are done. You can keep them warm in the oven, or even cool and freeze - yes, this wonder food can be prepared days in advance.
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8
Well, good luck. I'll do pictures next time: what can I say, my guests eat them so quickly, there is never time for that.
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9
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