12 Jalapeno Chiles, Dry Roasted, Peeled and Seeded
¾ C. shredded Chihuahua or Jack Cheese
2 C. Canola Oil (for frying)
½ C. Flour
½ tsp. Salt
4 large Egg Whites
Avocado, Cilantro, Mexican Crema, for Garnish

Using the lengthwise slit in the jalapeno from de-seeding, gradually spoon in 1 T. of cheese into each pepper and tightly squeeze it to close the sides around the shredded cheese. Place prepared peppers on a waxed paper lined sheet tray and chill for 1-6 hours. In large sauté pan over medium high heat, heat the canola oil to 350. Meanwhile add flour to a shallow bowl and stir in the salt. Place egg whites in a medium size bowl and beat until soft peaks form. Dredge chilled peppers in flour, then dip into egg whites and carefully lay in hot oil Use a spatula or spoon to baste the peppers with hot oil. Once bottoms are golden, turn with slotted spoon or spatula and brown other side. Transfer to a wire rack or paper towel lined plate to drain. Garnish with diced avocado, cilantro and a dollop or crema.