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Preparation

1. Dice the onion and mince the garlic clove.
2. In either a hot skillet or directly onto the flame, heat chile peppers until skin is evenly blackened. Carefully, wrap chiles in plastic wrap or paper bag to continue to soften and cool.
3. Place 1 teaspoon oil, diced onion and garlic in a skillet over medium heat to soften. Add ground beef and cook until it crumbles and is brown. Set aside in a bowl.
4. Once chile peppers have cooled, peel off blackened skin and cut in half lengthwise. Remove the seeds and clean out the inside.
5. Add the asadero and ricotta cheeses to the cooled ground beef mixture. Stuff each chile half with this mixture.
6. In a small bowl beat the egg white.
7. Heat oil in a skillet. Coat each chile with a light layer of flour and then dip into the egg white to cover. Fry each chile in oil until golden.