Instructions: Slit each chili open lengthwise along 1 side and gently remove seeds and vein. Spread about 1/4 cup cheese in center of each pepper and press closed.

Secure with toothpicks if necessary. Set aside.

Beat egg whites in large non-aluminum bowl until stiff. Beat in salt, then egg yolks, 1 at a time.

Pour 1/2 inch of oil into heavy skillet and heat until almost smoking.

Sprinkle flour over as many chilies as will fit into pan in single un-crowded layer, then dip each pepper in egg mixture. Place in oil and fry until golden on bottom, turn, and fry until golden on other side, about 1 minute. Remove chilies to paper towels to drain. Continue until all peppers are fried. Keep in a warm oven until all chilies are fried.

Arrange chilies on platter or individual plates and top with salsa. Serve right away.

Note: Wear gloves when handling fresh chilies; the oils can cause a burning sensation on your skin.

Note: To roast chilies, place in a preheated 450-degree oven on cookie sheet, turning after 10 minutes, and continue roasting until skins blister and blacken in spots. Or, place on broiler pan and broil about 5 to 6 inches from the heat source, turning often, until skin is charred on all sides. Or, hold over gas burner, turning until all sides are charred. Place in a bag or covered bowl for about 10 minutes. Skin should peel right off.

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