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Preheat broiler. Cut a small slit near stem of each chile. Pleace in a shallow pan 2 inches below heat and broil, turning frequently, until blistered and ligtly charred. Immediately place chiles in a paper bad and seal. Let cool. Leave stems on chiles, peep off skins. Carefully slit each chile on one side. Snip off seeds and veins with scissors. Cut cheese into sticks abount 1/2 inch wide, 1/2 inch thick and 1 inch shorter than chiles. Stuff cheese sticks into chiles. Dust chiles with flour. In a blender process egg yolks, milk, 1 cup flour and salt until smooth. In a small bowl beat egg whites until stiff. Fold into yolk mixture. Heat 1/4 inch oil in a wide skillet over medium heat. Drop a large spoonful of egg mixture into pan. Lay a stuffed chile in middle of egg mixture. Top and enclose chile with another spoonful of egg mixture. Cook 2 mins or until golden-brown. Gently turn and cook 2 or 3 minutes longer until golden. |
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