Ingredients
6 fresh Anaheim chile peppers
200g white Mexican cheese (queso asadero), cut into 2cm thick strips
2 large eggs, separated
1 tsp baking powder
90g all-purpose flour
240ml vegetable shortening for frying
Directions
Step 1
Prepare the peppers by preheating the oven broiler and lining a baking sheet with aluminum foil. Place the peppers on the baking sheet and broil until the skins are blackened and blistered. Rotate the peppers often to ensure all sides are charred. Transfer the blackened peppers to a bowl and seal tightly with plastic wrap to steam as they cool. After 15 minutes, remove the skin, cut a slit down the long side of each pepper to remove the seeds and core, then rinse and pat dry.
Step 2
Stuff the peppers with strips of cheese. In a bowl, whisk the egg yolks and baking powder together. In a separate bowl, beat the egg whites with an electric mixer until stiff peaks form. Gently fold the beaten egg whites into the yolk mixture. Place the flour in a separate shallow bowl.
Step 3
Melt the vegetable shortening in a skillet over medium heat. Roll each stuffed pepper in the flour, tap off excess flour, and dip into the egg mixture to coat both sides. Gently lay the coated peppers into the hot shortening and fry until lightly golden brown and the cheese has melted, about 5 minutes per side.
Step 4
Serve and enjoy!