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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.

🍽️ Serve With:

Warm salsa roja or enchilada sauce

Mexican rice and beans

Fresh tortillas