6 lg. green hot peppers (type used for chile rellenos)
4 tbsp. or more oil
2 c. white cheese, sliced or grated
5 eggs, separated
3/4 c. flour, approximately & add salt, pepper & garlic powder to taste

Fry peppers, one or two at a time, in hot fat, turning often. As they heat, skin will crinkle and turn slightly brown. When they are crinkled all over, remove from oil and wrap in paper towels. Cool and peel, remove seeds, being careful not to tear pepper when you slit it. Stiff peppers with a toothpick. Beat egg whites until stiff, add yolks to whites and beat together. Add enough flour to make a thin batter. Dip stuffed pepper in rest of the dry flour and then in the batter. Fry in the same oil in which peppers were fried. The batter will puff and turn a delicate brown. Take peppers out of the oil and let them sit on paper towels so that excess oil will be absorbed.