|Green chili peppers/2 four-ounce cans of roasted and peeled chilies||8 , peeled and seeded (Fresh)|
|Monterey jack cheese||1 Pound, cut into 1-inch cubes|
|Flour||1⁄4 Cup (4 tbs)|
|Vegetable shortening||2 Cup (32 tbs) (For Deep Frying)|
To prepare the fresh chilis, preheat the oven to 475°.
Place the chilis side by side on a rack in a shallow roasting pan and bake them for 8 to 10 minutes until their skins scorch and blacken slightly.
Remove from the oven and wrap them in a damp, clean towel.
Let them rest in the towel a few minutes, then gently rub with the towel until the skins slip off.
Cut the chilis in half lengthwise and remove the seeds.
Canned chilis need only be drained of their canning liquid and any seeds discarded.
Handle them gently; they disintegrate easily.
Carefully wrap a strip of chili around each cube of cheese, enclosing it completely.
Skewer with toothpicks.
For the batter, first beat the egg whites in a mixing bowl with a whisk or rotary beater until they form firm, unwavering peaks when the beater is lifted out of the bowl.
Without washing the beater, in a separate bowl beat the egg yolks for 2 or 3 minutes until they are thick and lemon colored.
Then beat in the salt and the flour.
With a rubber spatula, gently fold the beaten egg whites into this mixture.
Heat the vegetable shortening in a deep fryer (the fat should be at least 3 inches deep) until it reaches a temperature of 375° on a deep-fat-frying thermometer. (The chilis may also be fried in a skillet containing 2 inches of hot oil, lard or vegetable shortening.
If you choose this method, turn them over with a large spoon to brown them on all sides.) Dip the chilis in the batter and when they are well coated drop them into the hot fat.
Turn them gently in the fat with a large spoon, and cook them until they puff and turn a golden brown on all sides.