Instructions:

Prep the Chiles:

Roast chiles over open flame or under broiler until skin blisters and blackens.

Place in a covered bowl or bag for 10 mins, then peel skin, remove seeds (keep stem intact if possible).

Stuff the Chiles:

Carefully insert cheese (or meat/cheese mix) into each chile.

Lightly coat each stuffed chile in flour and set aside.

Make the Batter:

Beat egg whites until stiff peaks form.

In a separate bowl, beat yolks with salt, then gently fold into whites.

Stir in ¼ cup flour to strengthen the batter.

Fry:

Heat oil (about 350°F / 175°C) in a deep skillet or pan.

Dip each floured chile into the egg batter and carefully lower into the oil.

Fry until golden and puffy, turning once.

Drain on paper towels.

Warm salsa roja or enchilada sauce

Mexican rice and beans

Fresh tortillas

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