Preheat oven to high broil. Wash peppers, pat completely dry, and place them on a baking sheet. Broil for several minutes, turning halfway, until very blackened on both sides.

Place chiles in a plastic bag and tie the bag, or place in a bowl and cover with plastic wrap to allow them to steam. Set aside for 5-10 minutes until they are cool enough to handle.

Open the bag and gently peel the charred outer skin off of the chiles—it should come off easily.

Starting at the top stem of the chiles, use a knife to make a small slit into the side of each chili about 1.5 inches long. Use your finger or a small spoon to gently remove the seeds and membrane, (being careful not to tear the peppers). Cut the cheese into chunks and carefully stuff a few pieces in to fill each chili.

Heat the oil in a large skillet over medium heat.

Prepare the batter. Separate the egg whites into a small mixing bowl, and the egg yolks into a large, deep mixing bowl. Whip the egg whites with an electric mixer until stiff peaks. Set aside.

To the bowl with the egg yolks, add milk, ½ cup flour, baking powder, baking soda, and salt. Gently fold in the beaten egg whites.

Add ¼ cup of flour to a shallow bowl or plate and gently coat chiles in flour on both sides—they only need a light coating, which will help the batter adhere to them.

Check the oil to make sure it’s ready by adding a small drop of batter to it. It should gently sizzle and begin to cook and turn golden.

Lay one of the chiles into the batter and gently spoon batter over it to cover it in a thin layer. Pick the chili up carefully by the stem and lift from the batter, allowing any excess to drip off, and then carefully lay it in the hot oil. Cook for 1-2 minutes, until golden brown on the bottom, and then flip to the other side.

Transfer to a wire cooling rack lined with paper towels. Serve warm, topped with salsa roja.

Serve with: Authentic Mexican Rice and Refried beans