Instructions: Pepper

Preparation:
Char peppers over a gas flame or under broiler, turning to blacken all over. Place in a paper bag, close, and steam for 15 minutes. Rub off skin. Cut a slit lengthwise, stopping about 1/2-inch from the tip.

Remove seeds and veins.

Stuffing

Preparation:
Stuff each chile with stick of cheese. Dredge chiles in flour, seasoned with salt and pepper. Separate eggs. Beat whites until foamy, add a pinch of salt and beat until stiff. Beat yolks, then fold into whites.

Working quickly, dip chiles in eggs to coat. Fry chiles in 1 inch of hot corn or peanut oil in large skillet, turning to brown evenly. Drain on paper towels. Serve with Red Chile sauce.

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