Battered Jalapeños Stuffed with Cheese

Ingredients

• 20 jalapeño peppers
• 3 eggs
• 1 cup vegetable oil for frying
• 300 g cream cheese
• Long toothpicks, as needed
• Water, as needed
• 1/4 cup white vinegar
• Flour, as needed

Preparation

1. Wash the peppers and let them soak overnight in water with the vinegar; this helps mellow their heat.
2. The next day, pat them dry with a kitchen towel and roast them directly over a flame until the skin is fully charred.
3. Place them in a plastic bag to sweat for a few minutes; this makes the charred skin easier to rinse off under running water.
4. With a knife, make a small opening and remove the seeds and membrane completely (leave the membrane in if you want more heat).
5. Pat the peppers dry, stuff them with pieces of cream cheese through the opening, and close with a toothpick.
6. Beat the egg whites until stiff, then fold in the yolks one at a time, beating constantly.
7. Heat a skillet with oil over medium heat.
8. Dredge each pepper in flour, then dip in the beaten egg, and fry until golden, being careful not to burn them.
9. Remove and drain on paper towels to remove excess oil.
10. Serve on a wide platter; you can cut a few in half to show off the filling. Best enjoyed hot.