6 large, firm anaheim or poblano chiles with stems attached (charred & peeled)
12 ounce package of queso fresco, blanco, anejo, or jack cheese (cut into small cubes)
6 cloves garlic (pan-roasted & minced)
6 large eggs
3/4 cup flour
1 & 1/2 cups of vegetable oil
3 tablespoons ground cumin
3 tablespoons mexican oregano
salt & pepper to taste

preparation
Cut a small slit, starting near the stem, down towards the tip of the chile, just large enough to stick your fingers through. Carefully pull out the seeds and veins with your fingers (The seeds & veins do not have to be removed if you don't mind the extra heat. I do not). Stuff each chile with cheese & garlic until about 3/4 full, leaving enough room for each "flap" created by the slit to overlap. Skewer or sew the chile closed with a couple of toothpicks or a wooden skewer.

Begin heating the oil in a deep frying pan (adding more oil if needed until about 1/2 inch deep) over medium high heat. Also, preheat your oven to 350 degrees.

Meanwhile begin to prepare coating. It's very important to have the oil ready for frying by the time the coating is done, as the coating mixture will only hold together for 15-20 minutes. Seperate the whites of the eggs into a large mixing bowl, reserving the yolks in a smaller bowl. Beat the whites with an electric mixer on high until you can form stiff peaks. Add 1 teaspoon of flower to the yolks and beat lightly. Gently fold the yolks into the whites until well blended. On a large plate combine cumin, oregano, salt, pepper, and remaining flour. Remember to salt & pepper liberally as not all of the flour will be picked up by the chiles.

By now the oil should be ready. Test by placing a tiny pinch of flour into oil. If it sinks, then immediatly floats to the top, it's ready.

Dredge each chile in the flour, making sure to coat all sides, especially the seams. The flour is what will keep the oil from entering the chiles. Dip each chile into the egg mixture on the way to the frying pan. Fry each chile, seam side down first, no more than 2 chiles at a time, for about 2 minutes per side until golden brown. Remove from the oil and place on a plate covered with paper towels or wire rack over newspaper to drain.

Once drained, place the chiles onto a cookie sheet or casserole dish and bake for 15 minutes to melt cheese.

Serve immediately.