Chile Rellenos

We just made tasty Chile Rellenos from scratch, based on the dish at Papá Chano's in Monterey.
Below is the recipe followed by some photos...

Ingredients
• 2 Pasilla (or Poblano) chile peppers per serving
• shredded cheddar and jack cheese
• 1 or more eggs beaten with a little water
• corn masa flour
• oil for frying

Preparation
• Roast peppers under broiler on all sides, then place the peppers in a plastic bag in the refrigerator until cooled. (This process "sweats" the pepper and makes the peeling process very easy).
To remove seeds: Slice down one side of the pepper, trying to keep the original shape (and the stem). Remove the seeds and drain on a paper towel.
• Place 2 to 3 slices of cheese in each pepper, secure with toothpicks.
• Dip stuffed peppers in flour, then egg mixture, then flour.
• Place each floured pepper on waxed paper until all are stuffed and floured.
• Heat oil for frying in large fry pan.
• Fry peppers on all sides until golden brown in color.