Place the chile's on the grill to roast and blister the outer skin. You may also do this in the oven broiler or over the open gas flame of your stove top.
When peeled they should look like this. Now you may begin to prepare the cheese stuffing and batter.
Place two strips of your monterey jack cheese inside the pocket of each chile. When all the chiles are stuffed with cheese and the openings are closed. Dredge each chile in flour.
My sister in law does the batter in batches of two eggs at a time to keep the dipping mixture light and fluffy. As you need more repeat the following directions for more dipping batter.
Separate two eggs, yolk in one bowl and egg whites in mixing bowl.
Using vegetable oil ( several tablespoons to heavily coat your frying pan. (You are not deep frying the chile but cooking each side til brown).
Gently lay your chiles in the oiled and heated pan.
This dish may be accompanied by a simple store bought or home made salsa or relleno sauce. We enjoyed this delicious dish with a tossed green salad. It was GREAT! I can't wait to try this at home. Big thank you to my sister in law Sandi for teaching me to make this great dish!