Making The Chiles:

1. In a bowl mix the cheese with the oregano. Stuff each chile with the cheese mixture, using your hands. Make sure they are full, but not overflowing. In a large bowl, combine the flour and salt with the egg yolks. Stir the beer in slowly, mixing well.

2. Beat the egg whites until medium-stiff peaks appear. Mix the egg whites into the batter thoroughly. The batter should be pour able, but thick enough to coat the chiles.

3. Heat about 4 inches of oil in a heavy pan. Heat oil on high and watch it carefully so as to not allow it to smoke. Then turn the heat down to medium-low.

4. Lay the first chile in the batter and spoon more batter over it. When it is evenly coated, pull from the batter by it's stem and let the excess batter drip back into the bowl. There should be no cheese showing and the batter will be thick enough to seal the chile's slit.

5. Fry each chile for approximately 4-5 minutes or until they are evenly golden and lightly crispy. take out of the an and drain on paper towels. Transfer them to a platter or individual plates. Top will a little Tomato Salsa if you like. careful to w