1. Roast the chiles:. 2. Roast the chilies by broiling three to five minutes on each side. The skin will begin to char and get black spots. Remove, cool a minute or two, then wrap in plastic wrap and let it sit five minutes. Remove the wrap and peel chilies. 3. Keep the broiler on. 4. Carefully cut a lengthwise slit into each chile and stuff with some cheddar cheese. Combine the flour, salt and pepper and dredge the chiles. 5. In a large saucepan, heat 1/2" of shortening till very hot. 6. Fold the egg yolks into the whites and working with 2 chiles at a time, dip the chiles into the egg batter and fry, turning occasionally, until golden brown, no more than a couple of minutes. With a slotted spoon transfer the chiles (careful--they are delicate) to paper towels to drain. 7. Arrange the chiles on a flameproof plate and sprinkle with sharp cheddar. Broil the chiles just long enough to melt the cheese. 8. Serve immediately, accompanied by your favorite salsa. Enjoy! ---------------------------------------------------------------------------
Nutrition
Ingredients
