Ingredients:

8 large Hatch green chiles (roasted, peeled, and seeded)

8 strips of Monterey Jack or Oaxaca cheese (or your choice of filling)

3 large eggs, separated

½ tsp salt

¼ cup flour (plus extra for dusting)

Oil for frying

Optional:

Shredded meat (pork, beef, or chicken)

Tomato-chile sauce or salsa roja for serving

Prep the Chiles:
Roast chiles over open flame or under broiler until skin blisters and blackens.
Place in a covered bowl or bag for 10 mins, then peel skin, remove seeds (keep stem intact if possible).

Stuff the Chiles:
Carefully insert cheese (or meat/cheese mix) into each chile.
Lightly coat each stuffed chile in flour and set aside.

Make the Batter:
Beat egg whites until stiff peaks form.
In a separate bowl, beat yolks with salt, then gently fold into whites.
Stir in ¼ cup flour to strengthen the batter.

Fry:
Heat oil (about 350°F / 175°C) in a deep skillet or pan.
Dip each floured chile into the egg batter and carefully lower into the oil.
Fry until golden and puffy, turning once.
Drain on paper towels.

🍽️ Serve With:
Warm salsa roja or enchilada sauce
Mexican rice and beans
Fresh tortillas