Stuffed Chile Peppers - cooking recipe

Ingredients

long peppers as desired
2 lb. Monterey Jack cheese (thick slices)
5 egg whites
5 egg yolks
2 large onions
3 large tomatoes

Preparation

Roast peppers on a skillet until well toasted.
Let them cool. Peel the crust off peppers; cut a slice off top of each pepper and scoop out insides.
Fill with slices of cheese, tomatoes and onions.
Whip up egg whites well, then add egg yolks and whip until foams up.
Dip stuffed chile peppers in the eggs and fry in a large frying pan in heated oil until slightly brown.