8 whole green chili peppers (or 2 cans, 4 oz. ea. of whole green chilies)
1 c. Romano cheese, cut in strips
4 eggs, separated
1 tbsp. water
1/2 tsp. salt
1/4 tsp. pepper
4 tbsp. flour
1/2 c. lard or shortening

Cut a slit in each chili and remove membrane and seeds. Fill with strips of cheese. Close slit.

Separate the egg whites and yolks. Beat egg whites to a peak. Beat the egg yolks well with water, salt and pepper. Fold the egg yolks with the egg whites, then fold flour into the egg mixture.

Dip each chili in the batter and fry in the hot lard or shortening, which should be about 1/2 inch deep in the frying pan. Turn the chilies until both sides are a golden brown. Do not crowd them in the pan. Drain on a paper towel. Serve hot, either plain or with your favorite sauce.