6-8 fresh California green chiles
Cheddar or Monterey cheese wedges
1/2 c. flour
Salad oil for frying

Wash and pat dry chiles. Slit lengthwise side of chiles, gently removing seeds and pith inside with running water. (Split 1/4 inch from stem to 1/2 inch from tip of pepper.)

Then wash chiles, wipe dry, and arrange on a pan close together. Preheat broiling unit and put pan underneath so that the top of the chiles is about 1 inch below the heat unit. Turn chiles frequently until blistered and lightly browned all over (but not limp). Watch closely. As each is done, drop it into a plastic bag. When all are blistered, close bag and let stand until cool enough to handle (10-15 minutes). Remove one chile at a time, and peel by using a sharp paring knife to catch the skin and pull it gently away. Catch the skin wherever it appears loosest; the peel will come off in several uneven pieces. Be careful not to tear the chiles; if a piece of peel refuses to come off easily, leave it on.

Stuff chiles with your favorite cheese; slightly lap the cut edges to hold the filling inside. Have 4 ready in a shallow pan. Roll each chile in flour to coat all over, gently shake off excess. Let set while you prepare the following coating.

COATING:

3 eggs, separated
1 tsp. salt
Salad oil for frying

Separate eggs. Beat the egg whites with salt until they hold firm, soft peaks. Using the same beater, beat egg yolks until thick; fold yolks into whites and use immediately. Heat about 1/4 inch oil in a wide frying pan over medium heat. Coat the chile all over with the egg batter and use 2 forks to remove from the batter. Use fresh green chiles, dipping stem into batter. Fry in the hot oil just as many at one time as can be done without crowding. When each is golden brown on one side, turn over with a spatula and fork and fry until golden on the other side. Remove and drain briefly on paper towels. Serve immediately.

Note: If to be made ahead of time, refrigerate 2-3 hours after the peppers are floured.