6 Pablo peppers
12 oz. Colby cheese, grated
12 oz. Monterey Jack cheese, grated
3 egg whites

Mix cheeses together. Cut off tops and remove insides from peppers. Pan toast the peppers in frying pan; then peel and stuff with cheeses. Beat egg whites until stiff and dip peppers in egg and roll in flour.

Fry in deep fat until golden brown. Remove, drain and place in baking dish. Sprinkle with shredded Colby and Monterey Jack cheese and bake at 300 degrees until cheese melts. Top with chili or salsa.