8 large Anaheim green chiles
3 cups grated Mozzarella or Jack cheese
1/2 cup flour
4 eggs, beaten
salt & pepper to taste
vegetable oil
prepared salsa
Preheat broiler, or over a gas flame, char peppers, turning as skins are blackened. Transfer peppers to a bowl and let stand, covered, until cool. Keeping peppers whole, peel them. Cut off tops and discard seeds.
Stuff chiles with cheese. Dredge in flour and dip in beaten egg. Fry, turning occasionally, until golden brown. Using a slotted spoon, carefully remove to paper towels to drain.
If making ahead, transfer chiles to a casserole dish and re-heat in the oven just before serving.
