Chile Rellenos

1. Roast chiles and prepare for stuffing.
2. Stuff the chiles with slices of cheese or grated cheese.
3. Prepare egg batter  Divide the eggs, and beat egg whites until stiff.  Stir the  yolks and slowly fold them in with a pinch of salt.  (Use approximately 2 large eggs for each pound of chiles, or 1 egg per extra-large chile.) 
4. Use approximately 1/4 cup flour.  Place half of the flour on the bottom of a plate. Place the chiles on the flour and sprinkle the rest of the flour on top. Use your finger to make sure the entire chile is coated.
5. One at a time hold the chiles by the stem and support the bottom with your fingers or a spoon, and dip the stuffed chiles into the batter. Carefully place them into a pan with 1 1/2 inches of hot oil. Cook each side until batter is a crisp golden brown.
6. Drain and serve.  Remove chiles from the oil and drain on paper towels. Serve immediately.