Jack cheese - cut into pieces
flour
4 egg whites
Corn oil
Salsa (see Huevos Rancheros recipe)
Roast the chiles - I grilled them until they were charred on the outside. Place them in a plastic bag to allow them to sweat, this will make pealing the skin off much easier. Once they chiles have cooled off remove the skin and make a small slit in the chile (you can remove the seeds if you like, I left them in), fill the chile with the jack cheese and set aside. Continue with the rest of the chiles.
Place some flour into a bowl, coat the the chiles with flour and set aside.
Take the egg whites and beat them until they form soft peaks. Heat your skillet and the corn oil, about a 1/4 inch of oil.
Take one chile and dip it in the egg whites and place in the skillet, repeat with the rest of the chiles. Allow to cook for about 2-3 minutes on each side. Once done place on a plate and set aside.
Make the salsa as for the huevos rancheros. Plate the chile and cover with the salsa and serve. Enjoy!
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