10 Anaheim, Poblano or other large chile peppers
1 (10-ounce) block Monterey Jack cheese
1 cup all-purpose flour
1 teaspoon salt
1 teaspoon freshly ground black pepper
4 eggs, separated
Prepared enchilada sauce
Place chilies on a rack and place under broiler; turn frequently, until completely charred. Place peppers in a paper bag to “sweat.” Rub off skin. Cut a slit lengthwise in each to within 1/2 inch of the tip. Scrape out veins. Cut cheese into 1/4-inch-thick strips; place inside chiles, trimming strips to fit chiles, if necessary. Combine flour, salt and pepper on wax paper; set aside. In a medium bowl, beat egg whites until foamy; add salt and beat until stiff. In a separate bowl, beat yolks until thick and pale; fold into whites. Dredge chiles in flour mixture, coating well. Working quickly, dip chiles in eggs to coat. Fry chiles in 1 inch hot oil in a large skillet 3-5 minutes or until browned, turning to brown evenly. Drain on paper towels. Serve warm with enchilada sauce. Makes 3-4 servings.