6 to 8 fresh Anaheim chilies
Monterey Jack cheese
about 1/2 c. flour
3 eggs
1 tbsp. water
3 tbsp. flour
1/4 tsp. salt
cooking oil

Place chilies on baking sheet and run under broiler to blister skin, turning several times to cook evenly. Put in plastic bag for a few minutes until cool enough to peel. Slit chilies and remove seeds. Put 1/2 x 1/2-inch piece of cheese about 1-inch shorter than length of pepper in slit of pepper. Roll in flour.

Separate eggs. Beat egg whites until almost stiff. Beat yolks with water, 3 tablespoons flour and salt until thick and creamy. Mix with egg whites.

Dip chilies in batter and fry in oil until coating is lightly browned. Turn and brown opposite side.