Yum !!! What do you stuff the chillies with ? And what sort of batter ? Oven or deep fry ? Could I bother you for the recipe ?
I use a Mexican melting cheese: Cacique brand - Queso Quesadilla. It has a buttery flavor that we like. Monterey Jack is good, too. Here's the recipe:
10-12 Anaheim or Hatch New Mexico chiles.
Pick the chilies carefully. You want as straight & "dentless" as you can find. Avoid chilies that have blemished skins. Look for a deep green color. As of late, I favor the shorter chilies - about 6" in length or so. They seem to have thicker walls & don't tear as much when stuffed.
Grill chilies until well charred on all sides (I use a gas grill) & place in a paper bag to steam for 20-30 minutes (or you can put them in a bowl & cover with plastic wrap).
Remove the skins from the chilies.
Cut cheese (Monterey Jack or Mexican melting cheese) into 1/4 x 1/4" sticks. Make a 3/4" lengthwise slit in the chiles close to the stem & stuff them with cheese, taking care to not split them.
Roll the chilies in flour.
Heat 3/4" cooking oil in a pan over medium heat (350*).
Separate 3 eggs. Beat the whites with an electric egg beater set on high until peaks are formed. Beat the egg yolks until smooth. Slowly FOLD the yolks into the egg whites with a rubber spatula until the batter is a uniform yellow color.
Put the batter on a large plate, working 2 or 3 at a time coat the chilies in the batter & fry in the oil until brown. A slotted flat spatula works best for turning the chilies while frying & removing them. When cooked to a golden brown, remove the chilies from the oil & place on a paper towel to drain.
Put chilies in a baking pan & bake in preheated oven for 30 minutes at 350*.
