Took a shortcut, instead of dipping the stuffed chilies and frying them individually, I layered everything lasagna style.
Blistered, steamed, peeled and seeded some anahiems (my favorite).
layered them in the cast iron pot, topped with beef cheek meat that I cooked with onions, green, red and yellow peppers.
topped with asadero cheese and repeated the layers two more times.
made my batter using 8 whipped egg whites, 8 yolks and 8 TBs of flour,
poured the batter over the top...sprinkled with dry rub.
Into the Big Poppa Smoker UDS at 325F.
Turned out pretty good! Really saved a lot of time making them this way too.
Thanks for looking