I love deep-fried filled jalapeño peppers, but have never been able to convince my less chilli-loving friends or family to even taste them, but this looks like a recipe I might be able to get them to try, since it involves milder peppers.
Words in brackets are mine, and I have changed some things around to make the recipe more logical.
To make 4 servings:
12 fresh Anaheim or Poblano peppers
450 g cheddar or Monterey jack cheese (other recipes I have seen state it must be grated, finely sliced or cut into straws)
100 g flour
Oil or deep-frying fat
To peel the peppers, roast them until the skin is black all over (over hot coals, under the grill, or dry-sautéed in a pan). Remove from the heat and put immediately into a plastic bag, close the bag and leave the peppers for 20 minutes. The condensation will loosen the skin. Peel the peppers, cut a slit in the side of each pepper and remove the pith and seeds (retain the stems). Take care not to make additional holes in the peppers. Stuff the peppers with cheese and coat with flour.
Start heating the oil/fat. It should be deeper than 3 cm (so that the peppers can be completely immersed in the oil. I would use a deep fryer).
Separate the eggs and whip the yolks and whites separately. The whites must be quite stiff. Gently fold the whites into the yolks.
Dip the peppers in the egg mixture to coat completely (except the stem, use that to hold onto the peppers while you dip them in the egg). Fry the peppers in the hot oil (2-3 at a time, until golden all over, drain briefly on absorbent paper and) keep warm in a hot oven until all the peppers are ready to serve.
Serve with refried beans and spicy rice.