1 Peppers: combine both grated cheeses and take small amounts and roll together to make " BULLETS"

2 If using fresh peppers, Roast them and take the skin off and snip stem end off and " hollow " out,

if using canned peppers that are already cleaned out and hollow, at this point stuff the peppers well with the bullet of

cheese and set aside , do this for all of them.

3 Lightly roll or coat the peppers in flour.

4 beat your egg whits till stiff ( like Merangue) then fold the yolks back into the whites

5 Fold in 2 tbsp flour.

6 Drop stuffed chilies into batter, one at a time.

7 Slide into 1 1/2" moderately hot oil.

8 Fry until golden brown, working quickly, drain chiles on bed of paper towels.

9 **SAUCE ***: Cook all ingredients together in saucepan, slightly thicken with some corn starch and cold water if needed.

10 Pour over fried chilies.

11 Sprinkle with remaining cheese.

12 Bake in a 350? oven for 30 minutes, or until bubbly.