6-12 large, roasted and peeled chiles (Anaheim or Poblano are the ones I've used)
3-6 large eggs (approx. 1 egg for 2 chiles)
1/4 cup flour
Brick of cheese cut into 1/4 inch thick rectangles as long as the chile (I use Monterey Jack)
Deep fryer or a large pan with 2 inches of oil
Roast and peel the chiles.
Slice them about halfway down, scrape the seeds and membrane out, trying not to tear the chile.
Place a slice in the chile, but make sure the edges still come together.
Coat the chiles with flour.
Batter: Mix 3-6 egg whites until stiff. Fold in the yolks and some salt and pepper.
Dip the chiles in the batter and then put into the hot oil. Cook until they are a crisp, golden brown.
Remove the excess oil with a paper towel.
These are delicious!