6 chiles, roasted and peeled
1 tbsp. onion, minced
3 eggs, separated
1/2 lb. cheddar cheese, grated
3 tbsp. flour
Salt and pepper to taste

Mix cheese, onion and pepper together. Lightly stuff chiles with cheese mixture. (If chiles split open while stuffing, secure sides together with a toothpick).

Beat egg yolks; beat egg whites until stiff and fold yolks into whites. Add flour and salt/pepper to eggs, blending well.

Dip stuffed chiles into batter. Fry in a little bit (or more if desired) of hot oil (electric skillet temperature 350 degrees) until golden brown, turning gently and occasionally to brown all sides.

Serve with Mexican rice, beans and fruit of choice.