8 green poblano chiles
Oil
1 pound Monterey jack cheese
Salt
Pepper
1/2 cup all-purpose flour
4 eggs, separated
Chiles rellenos sauce

Wash and dry green chiles. Dry them well. Place chiles in hot oil in skillet and allow to fry about 1 to 2 minutes until a light brown color. You will see them blister as they cook. Fry on both sides and remove from oil. Peel under cold running water, trying to keep the stems on. Cut a slit on one side of each chile and remove seeds carefully so that peppers don't tear.

Cut cheese sticks about 4 inches long to push through the slits. Stuff each chile with one cheese stick, dry with paper towels, sprinkle with salt and pepper, and roll in flour. Set aside and prepare egg mixture.

Beat egg whites in a medium-size bowl until stiff, like meringue. Add beaten egg yolks, folding and mixing lightly so as not to disturb the lightness of egg whites. Season egg mixture very lightly with salt and pepper.

Heat about 1/2 inch oil in a large skillet. Dip each floured chile in the egg mixture until well covered and fry in hot oil as you would fritters, turning once. They should be a light golden color.