Servings: 6 to 8

For the chiles: subheading: For the chiles:
12 poblano chiles, charred (I broiled for 10 minutes each side) 12 poblano chiles, charred (I broiled for 10 minutes each side)
2 pounds monterey jack cheese 2 pounds monterey jack cheese
For the batter: subheading: For the batter:
8 eggs, separated (1 egg per 2 chiles, plus 2 for good measure) 8 eggs, separated (1 egg per 2 chiles, plus 2 for good measure)
For the sauce: subheading: For the sauce:
64 oz. tomato (or vegetable) juice 64 oz. tomato (or vegetable) juice
4 medium onions 4 medium onions
6 large garlic cloves 6 large garlic cloves

For the sauce: subheading: For the sauce:
Slice the onions. Saute in olive oil. Add garlic. Add tomato juice.
Simmer until reduced by about half.
For the chiles: subheading: For the chiles:
Scrape off most of the charred skins. Make a small slit from stem down about ⅓ of the pepper. Scoop out none/some/all of the seeds depending on your heat preference.
Slice the cheese in about 8 slices per pound, approximately finger width. Stuff two pieces of cheese into each pepper. Set aside.
For the batter: subheading: For the batter:
Separate eggs, one at a time into separate container to ensure that no yolk contaminates the egg whites. The yolks go into bowl large enough to easily dip the chiles into.
Beat egg whites in another bowl until stiff peaks form (when beater is removed the peaks will not "fold over"). Gently fold egg whites into yolks.
Assembly/cooking: subheading: Assembly/cooking:
Heat plenty of lard in one or two skillets on medium high, adding additional as necessary when cooking.
Carefully coat the chiles in the egg batter and fry, not touching each other, until golden brown on one side. Turn and cook other side.
Place on parchment-lined baking sheet when done.
Repeat until all are cooked.
Layer sauce over chiles and bake (or chill and bake later).