First parch the chilies using this method

Rinse, drain and pierce each one close to the stem

If chili is large, piece twice, once on each side

Place chilies on a cookie sheet, cover with foil and broil

Rotate chilies as they turn amber so skin blisters uniformly

Remove chilies and place in a bowl and cover with a cold, damp towel for 10 minutes

This steams the chilies to make peeling easier

Peel the chilies starting at the stem end and peeling downward

Leave the stems on. Open a small slit below the stem and remove seeds if desired

Insert strips of cheese into the chilies, using care not to split them

Place on paper towels to drain. Heat oil in a large skillet

Dip each cheese-stuffed chile into the batter and fry until golden

If you deep-fry the chilies they look rounder and fluffier

Drain on absorbent paper towels and serve immediately

Top with green chile and serve with refried beans.