3 whole eggs, separated (whites from yolks)
3/4 cup(s) Flour
6 each 3/4" x 4" stick cuts of cheddar or colby jack cheese
6 whole, large Hatch Green Chiles, flame roasted and peeled
1/2 cup(s) shorteneing(add more if needed)
Cut top off of each flame roasted, peeled Hatch green chile and clean out seeds and veins. Place one stick of cut cheese inside each chile. Place 1/2 cup of flour in a pie pan or other shallow dish and roll each cheese filled chile into the flour and set aside on a plate with paper towel on it to absorb extra moisture.
Place egg whites in a medium sized bowl and whip with a hand mixer until stiff. Beat in 1-2 tbs of flour to help set the egg whites. Set aside. Hand beat with a fork, the egg yolks and fold them into the egg whites with rubber spatula or wooden spoon. Do not beat the mixture.
Heat shortening in a heavy skillet until hot. (Do not let oil start to smoke.) Dip each cheese filled chile into the egg mixture. Be sure to cover the entire chile. Carefully place into hot oil. Cook approximately 1 minute on each side or turn when golden brown. Do not overcook. Remove from oil and place on paper towel lined plate.
Serve plain or with Hatch green or red chile sauce.
for an AMERICAN