1/2 lb. Monterey Jack cheese
3 eggs
3 tbsp. flour
1/4 lb. sharp cheddar
6 lettuce leaves (salad or spinach lettuce preferred)
6 (4") green chili peppers
Shortening or oil for frying
Pam (cooking spray)

1. Wear rubber gloves to handle raw peppers. Use a grill or frying pan sprayed with Pam to blister the peppers over low heat. Peel the clear cover off the peppers.

2. Cut a slit in the peppers about 1" long near the top. Cut the Monterey Jack into 1/4" strips the same length as the pepper. Stuff the cheese into the peppers.

3. Break the eggs into a medium bowl with a flat bottom. Stir the eggs breaking the yolks. Dip the peppers one at a time into the eggs and then into a 9" plate holding the flour.

5. Prepare a frying pan with 1/4" to 1/2" of shortening or oil and then fry the peppers turning every 3 to 5 minutes until they are evenly browned.

6. Melt the sharp cheddar in a saucepan over low heat or in a medium bowl in the microwave.

7. Place each pepper on a lettuce leaf and spoon the cheddar over the pepper. Serves 4 to 6.