4-5 Pasilla chiles
4-5 oz. Monterey jack cheese
1 medium onion, diced small
1 can-14 1/2 oz- enchilada sauuce
3/4 cup flour for coating chiles
1/2 inch deep vegetable or canola oil in pan heated to 350ºF
Wash, dry and char chiles completely on burner (BBQ grill or other grill).
Place charred chiles in a clean dish towel and roll up to cover. Some recipes say to put in a plastic or paper bag, both work. It is mainly to loosen the skin from the flesh of the chiles. Leave for at least 20 minutes.
Peel all of the skin off of the chiles but do not rinse them. That washes some of the flavor from charring off.
Cut a slit in the side of the chile so that you can cut out the seed pod and this is the opening you will put the cheese into. (If you like more spicy chiles, do not remove the pod.) Do not cut the stem off, aesthetic reason--for presentation--and so the cheese does not come out of the top while cooking.
Cut cheese into chunks to fit inside the cavity, do not overfill or you will have a little mess while cooking.
Separate the eggs and put the whites into a mixing bowl and whip to a stiff consistency. Make sure the bowl is very clean and cool (if there is any oil in the bowl, the whites will not fluff up as much).
Fold egg yolks into the whipped-up whites to incorporate.
Heat 1/2 inch of oil in a skillet to about 350ºF.
Lightly coat the chiles with flour.
Place them in the egg mixture to coat the chiles.
Gently place them in the oil and cook to golden brown.
Drain on rack or paper towels.
You can eat them plain as a side dish or put any of your favorite sauces or salsas on them.