|8 whole • Anaheim chiles or 4 poblanos|
|1/2 lb • Longhorn Cheddar Cheese • cut 3in long slim sticks|
|2 tbsp • Instantized granular flour|
|1/2 tsp • Baking powder|
|1/4 tsp • Salt|
|2 whole • Egg yolks|
|1 tbsp • Water|
|2 whole • Egg whites|
Roast chilies over flame on stove top until the skins blacken, turning them occasionally to blacken and blister all sides.
Place into a paper bag and close, allowing to steam for 10 minutes.
When cool enough to handle remove the charred skin from chilies. Cut a slit lengthwise in each chile. Gently remove the seeds. Insert cheese into each chile and close the slit with a toothpick.
Combine the flour, baking powder and salt. Beat the egg yolks with water and stir into the dry ingredients, mixing well. Beat egg whites to stiff peaks, and then fold into mixture.
In a heavy saucepan heat 2 inches of oil to 375F. Dip the chilies into the batter and fry them, serve immediately.