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| 1. | Roast and peel (A), remove seeds. This can be done directly over a gas stovetop, make sure the peppers are evenly black all over and place into a paper bag for a few minutes to soften, then brush off skin. |
| 2. | Beat (B) until soft peaks form. Mix (C) to form batter, do not overbeat. |
| 3. | Stuff chiles with (D). Use toothpicks as needed to hold shut. |
| 5. | Dredge peppers in (E), dip quickly in batter and fry in 1cm of 375F oil about 30 seconds on all sides until golden brown. |
| 6. | Top with (F) and Garnish with (G). |
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