6 pasilla chilies
1 Ranchero cheese (for chilies)*
3 eggs
flour (for coating the chilies)
oil (to fry them in)

You will need 6 toothpicks.

*You can get this in a green package at Albertson's.

Roast the chilies in a skillet on top of the stove for about 5 to 7 minutes until the peel comes off. Take out the seeds. To take out the seeds, carefully cut them down the middle. Then fill them with cheese. After filling them with cheese, close them with toothpicks. Then dip them in flour. Beat the eggs, first the whites until they are foamy. Then add the yolk. Dip them in the egg mixture and fry them until the eggs turn brown.