Ingredients
6-10 New Mexican or poblano chillies, 13-15cm/5-6in long
groundnut oil for brushing and deep-frying
175-225g/6-8oz feta, cheddar or other crumbly hard cheese
45g/3 tbsp seasoned flour
3 large eggs, separated
2.5g/¼tsp salt
Grilled Tomato Sauce to serve - see separate recipe

Method
1. Lightly brush the chillies with oil and place them directly on a gas flame or under a very hot grill, turning them regularly until they are evenly blistered and blackened.
2. Immediately transfer to a sealed container and leave them to steam for 10 minutes, then rub off the skins.
3. Cut a lengthwise slit down the side of each chilli (there is usually a weak point), stopping about 2cm/¾in from the tip.
4. Carefully scrape out the veins and seeds. Try to resist the urge to do this under running water or you will wash away the delicious smoky juices.
5. Preheat the oven to 190C/375F/Gas5.
6. Cut the cheese into 8 x 1 x 1cm/3¼ x ½ x ½in strips.
7. Place these inside the chillies, then overlap the cut edges to enclose the cheese.
8. Wipe the chillies dry with a paper towel and dust with seasoned flour.
9. Beat the egg whites until stiff, then beat in the yolks one at a time with the salt.
10. Heat enough oil in a large heavy-based frying pan to come 5mm/¼in up its sides.
11. When the oil is very hot but not smoking, using tongs, dip the chillies in the batter one at a time, then immediately transfer to the pan.
12. Fry in batches until golden and crisp, turning once.
13. Drain on paper towels and keep warm in the oven while you fry the rest.
14. Serve with the Grilled Tomato Sauce - see separate recipe.