Let them cool off! then carefully peel the skin off the chilis. you know you got all of it because it will be smooth and kinda sticky. cut the top around the stem to easily pull out the stem and seeds.

Now set aside. separate the yolk from the eggs but keep them both. In a large bowl, beat the clear parts of the eggs with the beater on low till it becomes fluffy and frothy. once it becomes thick and fluffy, add in the yellow yolk and beat it on high till its completely mixed.

In this order, set the items in this order: chillis, flour, eggs, pan of oil, and a plate with paper towels to soak up excess oil.

Roll the chilis in the flour to completely cover it, dip in the eggs to coat it and (BE careful) slowly put the chilis in the oil. Cook until the coating of eggs are light brown. flip. and after the eggs are light brown, set them on the plate with the paper towels. let cool off and add refried beans and coat with your favorite Chilli or red sauce and Spanish rice.