Fresh chilis--roast under broiler or on the grill until all sides are brown and they have popped or cracked. Turn often. Then put chilies in a bag so they can steam and cool. When they are cool. Peel then make a slit and remove seeds.
Stuff chili with cheese sticks. Then dip in the following batter and brown on both sides.
It takes about 1 egg per chili. Separate egg and beat egg white until stiff. Fold in beaten yolk and 1 T. flour. Cover chili with lots of batter. Put in pan with a little oil and brown chilli on both sides.
Serve with a sauce. I just heated a can of Mexican diced tomatoes and added a chicken boullion cube. or you can make your own sauce using a can of diced or stewed tomatoes. First saute some onion, peppers, and celery (opt.),Then add the tomatoes, some garlic, salt and pepper, chicken boullion, and some crushed dried red peppers. Simmer.
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