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1
Preheat broiler.
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2
Carefully cut a lengthwise slit in each chile and stuff with some Cheddar.
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3
Combine flour, salt, and pepper and dredge chiles.
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4
In a large saucepan, heat 1/2 inch shortening to 375F.
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5
on a deep-fat thermometer.
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6
Fold yolks into egg whites.
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7
Working with 2 chiles at a time, using a slotted spoon, dip chiles into eggs and fry, turning occasionally, until golden, no more than a couple of minutes.
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8
With a slotted spoon transfer chiles (careful they are delicate!)
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9
to paper towels to drain.
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10
Arrange chiles on a flameproof plate and sprinkle with sharp Cheddar.
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11
Broil chiles just long enough to melt cheese and serve immediately, accompanied by salsa if desired.
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12
:
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13
Using a long-handled fork, char peppers over an open flame or on a rack set over an electric burner, turning, until skins are blackened, 4 to 6 minutes.
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14
(Alternatively, broil peppers on rack of a broiler pan under a preheat broiler about 2 inches from heat,turning every 5 minutes, 15 to 20 minutes, or until skins are blistered and charred.)
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15
Transfer peppers to a bowl and let stand, covered, until cool enough to handle.
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16
Keeping peppers whole, peel them, starting at blossom end.
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17
Cut off tops and discard seeds and ribs.
