Depending on the amount you want, I will say for 6 chiles

6- Green Chiles peeled and rinsed
Colby-Jack Cheese (block type) cut into ½" sticks
4 Whole eggs separated.
Shortening I use butter flavored Crisco
All purpose flour seasoned with salt and pepper
You can use either a flat griddle pan or a large skillet.

If you have whole frozen Green Chiles make sure they are defrosted and peeled. Carefully rinse them and cut a whole near the top for the cheese.

Separate 4 whole eggs, whites in one medium bowl and yolks in a smaller bowl.
Have all the ingredients ready to put these together it will make it easier.
Place the cheese in each pepper carefully, depending on the length you may need another piece of cheese to fill it.
After all peppers are filled, beat the egg whites with an electric mixer to soft peaks. Using the same beaters beat the yolks til lemon colored, with a spatula add to the whites carefully folding the yolk in.
Heat shortening in pan and coat the peppers in the flour shake off excess.
Dip the pepper into the egg batter, using a big spoon or carefully using your fingers to dip the pepper in. make sure the pepper is coated with the egg batter and place on hot pan, let fry using medium heat until golden brown on one side carefully flipping the chile over and cooking on that side. Remove to a paper towel lined plate. Eat in a tortilla or how ever you wish. Repeat until done, move somewhat quickly as the egg batter will separate. Enjoy