Chilies rellenos with cheese

1. Toasti chilies on hot griddle on all sides until skins begins to blister.
2. Place in plastic bag, seal bag, and allow chilies to steam for 20 minutes.
3. Peeli chilies, and discard skins.
4. Slit chilies lengthwise ¼ inch from stem to ¼ inch from tip. Remove seeds and piths; leave stem intact.
5. Place equal amounts of cheese in chilies.
6. Roll stuffed chilies in flour.
7. Set aside.
8. Separate eggs; beat whites until stiff.
9. Beat yolks with water and salt; fold into whites heat lard or oil in skillet over medium heat.
10. Dip chilies into egg mixture.
11. Fryi until light golden brown.
12. Drain.