Roast and skin the chilies. 5 minutes over a gas burner, 20 minutes in a plastic bag, then gently remove the skin.
Cut a small slit in the side of each pepper and remove the seeds. I use running water to rinse the seeds out.
Combine the cheddar and pepper cheese. You can use any variety of cheese that has chilies or peppers as an ingredient.
Stuff the cheese into the cavity of each chile. Roll each chile in a paper towel to keep them together and dry.
Pour the oil in a large cooking pan. You need about 1/4 inch on the bottom. Heat the oil to 350°F.
Beat the eggs. Remove each pepper from the paper towel wrap.
Roll the chile in the egg, and then into the cornmeal.
Gently slide the chiles into the hot oil. Cook about 3 minutes per side, until the corn crusts and is golden.
Remove from the pan and IMMEDIATELY dust each side of each chile with the salt.
Plate. Top with heated salsa and any remaining cheese. Serve with sour cream.