Preparation / Directions:
Toast chilies on hot griddle on all sides until
skins begins to blister. Place in plastic bag, seal
bag, and allow chilies to steam for 20 minutes.
Peel chilies, and discard skins. Slit chilies
lengthwise 1/4 inch from stem to 1/4 inch from tip.
Remove seeds and piths; leave stem intact.
Place equal amounts of cheese in chilies. Roll
stuffed chilies in flour. Set aside.
Separate eggs; beat whites until stiff. Beat yolks
with water and salt; fold into whites
Heat lard or oil in skillet over medium heat. Dip
chilies into egg mixture. Fry until light golden