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1
Wash chiles, dry and place on broiler rack about an inch from heat.
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2
Turn chiles frequently until they are blistered and lightly brown.
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3
Watch carefully.
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4
As each chile is done, place it in a plastic bag and keep bag closed.
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5
As each chile cools, remove from bag and peel.
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6
Use a paring knife and your fingers.
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7
(Chiles can be peeled a day ahead and refrigerated in a plastic bag.)
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8
Cut a slit down the side of each chile.
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9
Carefully remove seeds and white membrane.
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10
Be careful not to weaken stem.
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11
Stuff each chile with a piece of cheese about 1/2 inch wide and 1/2 inch thick and a little shorter than the length of the chile.
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12
Lap the cut edges over a little to encase the filling.
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13
Roll chiles in flour to coat evenly; shake off excess.
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14
Beat egg whites with salt until soft peaks form.
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15
Beat yolks until thick.
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16
Fold whites into yolks.
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17
Heat enough oil in large frying pan to the depth of 1/4 inch.
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18
Hold each chile by stem end and dip into batter.
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19
Fry in hot oil, only as many as the skillet can hold without crowding.
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20
When golden brown, turn and fry until golden brown on second side.
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21
Remove and drain thoroughly on paper towels.
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22
Serve immediately with the following tomato sauce, if desired.
