In a skillet over medium heat, brown the ground beef until fully cooked. Season generously with Hatch green chile powder for a bold kick. Stir in shredded cheese and let it melt into the beef. Remove from heat and set aside to cool.

Carefully make a small slit down one side of each roasted Hatch chile. Gently remove the seeds without tearing the flesh.

Stuff each chile with a few spoonfuls of the beef and cheese filling. Do not overfill—just enough to close the slit with a light press.

In a shallow plate, combine flour, salt, and pepper.

Lightly coat each stuffed chile in the flour mixture. This helps the egg batter stick and ensures an even, crispy fry.

Separate the egg whites and yolks into two bowls. Beat the whites until stiff peaks form.

Gently fold in the yolks and baking powder to make a fluffy, light batter.

Heat about ½ inch of vegetable oil in a large skillet over medium-high heat.

Dip each floured chile into the egg batter, then gently lower into the hot oil.

Fry each side for about 2–3 minutes until golden and crisp. Don’t overcrowd the pan—work in batches if needed.

Transfer the chiles to a paper towel-lined plate to drain excess oil.