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1
Preheat broiler.
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2
Cut a small slit near stem end of each chile.
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3
Place in a shallow pan, 2 inches below heat and broil, turning frequently, until blistered and lightly charred.
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4
Immediately place chiles in zip top bag and seal.
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5
Let stand for about 10 minutes.
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6
Remove chiles from bag.
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7
Leaving stems on chiles, peel off skins.
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8
Carefully slit each chile down one side; snip off seeds and veins with small scissors.
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9
Cut cheese into sticks about 1/2 inch wide, 1/2 inch thick and about 1 inch shorter than chiles.
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10
Stuff cheese sticks into chiles.
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11
Dust chiles with the extra flour.
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12
In a blender, process egg yolks, milk, 1/2 cup (125 ml) flour and salt until smooth.
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13
In a small bowl beat egg white until stiff; fold into yolk mixture.
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14
Heat 1/4-inch oil in a wide skillet over medium heat.
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15
Drop a large spoonful of egg mixture into pan; lay a stuffed chile in middle of egg mixture.
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16
Top and enclose chile with another spoonful of egg mixture.
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17
Cook 2 minutes or until golden-brown.
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18
Gently turn and cook 2 or 3 minutes more or until golden.
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19
Keep warm in a 200 degree (90 C.) oven.
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20
Continue until all chiles are cooked.
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21
To serve, spoon salsa over each serving and top with wedges of fresh lime, if desired.
