Ingredients:
- 6 fresh Anaheim chile peppers
- 8 oz. pkg. queso asadero (white Mexican cheese), cut into 3/4-inch thick strips
- 2 large eggs, separated
- 1 tsp. baking powder ¾ cup all-purpose flour
- 1 cup vegetable shortening for frying
Directions:
- Preheat oven broiler; set the oven rack about 6 inches below the heat source. Line a baking sheet with aluminum foil.
- Place peppers onto the prepared baking sheet and broil until skins are blackened and blistered, about 10 minutes. Use tongs to rotate peppers often to char all sides.
- Place blackened peppers into a bowl and tightly seal with plastic wrap. Allow peppers to steam as they cool, about 15 minutes.
- Remove skin from peppers, then cut a slit down the long side of each one to remove seeds and core. Rinse peppers inside and out and pat dry with paper towels.
- Stuff peppers with strips of cheese.
- Whisk egg yolks and baking powder in a bowl until combined. Beat egg whites with an electric mixer in a separate bowl until stiff peaks form.
- Gently fold beaten whites into the yolk mixture.
- Place flour into a separate shallow bowl.
- Melt vegetable shortening in a skillet over medium heat.
- Roll each stuffed pepper in flour, tap off excess flour, and dip into the egg mixture to coat both sides.
- Gently lay coated peppers into the hot shortening. Fry peppers until lightly golden brown and cheese has melted, about 5 minutes per side. Serve immediately.
