Prep the chiles: Rinse and pat dry the Anaheims. Make a lengthwise slit in each pepper, leaving the stem intact, then gently remove the seeds and membranes.

Stuff with cheese: Fill each chile with shredded Mexican cheese until it’s snug but not bursting.

Create the batter: Place flour on a plate and season with salt and pepper. Coat each pepper lightly. In a bowl, whisk egg whites until stiff peaks form, then fold in the yolks gently.

Heat the oil: In a deep skillet, warm ½ inch of vegetable oil over medium heat until shimmering.

Batter and fry: Dip each floured chile into the egg mixture, coating evenly. Carefully slide into the hot oil and fry until golden brown on all sides, about 2–3 minutes per side.

Drain and serve: Transfer to a paper-towel-lined plate. Season with a pinch of salt and serve immediately.