• On your stove*, remove the grate and turn your flame low. Using tongs rotate the peppers over the flame until the skin blackens.
• Once blackened place in a plastic bag or Tupperware. Seal it so the peppers sweat. Let rest for 8-10 minutes.
• While the peppers are resting, make your meat filling. Heat the oil in a pan over medium-high heat. Add the meat, salt, pepper, garlic powder, onion powder, and cumin. Cook until brown and set aside or even in the fridge, so that when you stuff the peppers you do not burn your hands.
• Once the peppers have rested, remove all of the blackened skin. It should peel off easily with your fingers, but you can also use a knife.
• Make an small incision (NOT all the way through) in the middle of the peppers, open it and remove the seeds.
• Stuff the peppers with the meat and queso fresco that has been cut into rectangles.
• You can use toothpicks to seal the peppers closed.

Frying

• Fill a deep frying dish a 1/3 of the way full of oil. Heat over high heat. Once a drop of batter sizzles and floats to the top, it is ready.
• Line a baking sheet with paper towels.
• Divide egg whites from egg yolks by placing the egg whites in a large mixing bowl and the yolks in a small bowl. Beat the egg whites, pinch cream of tartar, pinch of salt, and pinch of pepper with a hand mixer until stiff peaks form. Fold in egg yolks carefully.
• In a separate dish combine flour, 2 tsp salt, and 1 tsp pepper.
• Place filled peppers in the flour mixture and coat all sides well.
• Dip the peppers in the egg mixture until well coated. Do this one at a time prior to frying.
• Place peppers in hot oil not overcrowding the pan.
• Fry until golden brown. Remove and set on paper towel lined baking sheet.
• Serve by drizzling the red chile sauce over the top and sprinkling cheese over the peppers. ENJOY!