Things You'll Need:
- 6-12 Anaheim chiles
- 3-6 eggs (1 egg for every 2 chiles)
- 1/4 cup flour
- Cheese cut in 1/4 inch thick strips
- Oil
- Pinch of salt
- Cheese
- Salt
- Paper towels
- Eggs
- Anaheim chiles
- Oil
- All-purpose flour
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Step 1
Roast and peel chiles then let them cool.
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Step 2
Remove the seeds from each chile by cutting with a sharp knife from the top of the chile to around halfway down. Scrape the seeds and membrane out using a knife or spoon.
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Step 3
Stuff each chile with a strip of cheese around 1/4-inch thick. Trim the cheese if necessary so that the sides of the chile are able to meet.
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Step 4
Coat each chile very lightly in flour then set aside.
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Step 5
Prepare the batter by whipping egg whites until stiff. Beat the yolks together then fold them in with a pinch of salt.
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Step 6
Heat a skillet with around 2 inches of oil.
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Step 7
Test the oil by dropping in a small amount of batter. When the oil is hot enough the batter will sizzle and float to the top.
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Step 8
Cook chiles one at a time until the batter is golden brown.
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Step 9
Drain each chile on paper towels.
