6 large jalapeno peppers
6 slices Monterey Jack cheese or mozzarella cut 1/2 inch thick
All-purpose flour for dredging
1/4 cup vegetable oil
2 large eggs, separate out yolks
Place peppers in a bowl and add scalding water to cover. Let stand for 30
minutes to 1 hour until softened. Leave stems on and slit down one side,
removing and discarding seeds.
Place one slice of the cheese inside each pepper and dust with flour. Heat the
Beat the egg yolks until thick and lemon-colored. Beat the whites until they
stand in peaks. Fold the yolks into the whites and dip each pepper in the egg
mixture until well coated.
Fry at once in hot oil, turning one and spooning oil over the uncooked places.
Cook until golden brown. Serve warm.