Image credit to: Boston Organics
1. Begin by roasting peppers. With gas range, place them directly on flame and turn until every side is well blackened. With electric oven broil them, rotating to cook as evenly as possible. Once done, in plastic bag and cover with a towel to let them sweat for five minutes. This will allow the skins to come off easier. Remove from the bag and rinse under cool water removing the skin.
2. Make one slice in each pepper from near the top almost all the way to the bottom. Using a paring knife remove the seeds by cutting them from the area below the stem. Be careful to leave the stem intact as this makes battering them much easier. Fill halfway with cheese. Set aside.
3. In a medium mixing bowl separate yolks from whites, add a pinch of salt and baking powder to the egg whites (this will help them stiffen when whipped!). Whip whites until a hard peak appears - a hard peak is when you remove the whip and the whipped whites will create a stiff peak below the whip. Mix the yolks in to soften the whites. You should have a softer peak, but a really fluffy mixture.
4. Add oil to a heavy-bottomed frying pan and bring up to 375°F (if you don't have a frying thermometer, the oil will ripple at this temperature and a spoon dipped in the egg mixture and fried will brown in 45 seconds to one minute).
5. Combine the flour, black pepper, cumin and chili powder in separate bowl. Roll each pepper in the flour mixture until coated (this will help the eggs stick to the chiles!), dip in egg mixture and lay directly in pan. Turn and cook to brown all sides. Remove and let drain.
Serve with Simple Mexican Tomato Sauce and splash on some hot sauce for a little extra spice!