This is a turning point in the life of a Southwestern cook.
1 LB Queso Oaxaca, Monterrey jack or what ever cheese you like
1/2 TSP Cream of Tartar
Corn oil for frying
1. Start with the 15 Poblano chilies (If you have access to Anaheim green chiles, they are great but I've had better results year round with Poblanos), do not remove the stems. Blister the chilies on the grill until all of the outside is brown and black. Place the chilies in a plastic or paper bag and fold the bag down. Let the chilies stand for ten minutes, to sweat and then the skin will come of easily.
2. Put 1-2TBL of whatever cheese you like inside a small slit you've made in the side of each chile.
3. Dredge the chilies in flour.
4. Separate 8 eggs, beat the yolks. In a large mixing bowl or food processor, beat the whites and 1/2 tsp. of cream of tartar with a pinch salt until very stiff. Fold in the beaten yolks, gently with a rubber spatula.
5. Meanwhile, in a large sauce pan, heat safflower oil to at least 350 degrees. Pick up one chile at a time by the stem, dip in the egg batter and very carefully (if you are not used to doing this, use tongs) set them in the hot oil. Chiles will float on top of the oil -- you will need to carefully turn them. When they are golden brown, they are done. Place them on a paper towel to drain and salt them lightly.