• 6 Large Jalapenos
• 6 Slices Monterey Jack or Mozzarella cheese (1/2" thick)
• flour for dredging
• 1/4 Cup vegetable oil
• 2 Large or 3 small eggs, separated

Place peppers in a bowl and add scalding water to cover.  Let stand 30 minutes to 1 hour until softened.  Leave stems on and slit down one side removing and discarding all the seeds. Place one slice of cheese inside each pepper, and dust with flour. Heat the oil. Beat the egg yolks until thick and lemon colored. Beat the whites until they stand in peaks.  Fold the yolks into the whites and dip each pepper in the egg mixture until well coated. Fry at once in hot oil turning once and spooning oil over the uncooked places.  Cook until golden brown.

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