4 Anaheim peppers, roasted and peeled (can used canned Ortegas, but fresh roasted are best)
3 (4 oz) swiss cheese or your favorite cheese
8 oz green verde sauce
3 to 4 eggs separated
Roast anaheim peppers over grill. Remove peppers and peel skin off. Make a slit about 1/3 to 1/2 the length of the peppers just below the base of the flower around the stem. Cut out the core and seeds. Stuff peppers with cheese. You can use tooth picks to hold slit together.
Separate eggs, beat egg whites until stiff. Fold in beaten egg yolks with a little salt. Dip the stuffed peppers in this batter and then fry immediated in hot oil, removing to drain on paper towels when the coating turns golden brown.