The complete process is as follows: Toast the chile peppers on griddle and be careful to keep turning them so as not to burn them. When toasted all around, plunge into ice water while hot. Peel them but leave them on stems. Make one slit lengthwise and remove seeds. Stuff peppers with cheese and a bit of onion or use a ground, seasoned meat already cooked with added cheese. Fasten with toothpicks and dip in egg batter with salt to taste. Fry in deep oil until golden brown. 360 degrees. Serves 6.