Stuffed Jalapeño Tacos - Rick Bayless

Ingredients

• 12 medium-large, fresh jalapeño chiles, stems intact (ones that weigh about 2 ounces are perfect)
• 1 small cone (about 1 ounce) Piloncillo (Mexican unrefined sugar), roughly chopped OR 2 tablespoons dark brown sugar
• Salt
• 12 ounces Mexican melting cheese (Chihuahua, asadero or quesadilla) or Monterey Jack, brick or mild cheddar, shredded (about 3 ½ cups) - don’t use pre-shredded
• 1/2 cup chopped fresh cilantro (divided use)
• 2 soft-ripe avocados, pits removed, flesh scooped from the skins
• 1 green or knob onion, finely sliced crosswise (for the knob onion, finely chop the white bulb)
• A tablespoon or two fresh lime juice
• 5 eggs, separated
• 2 tablespoons flour, plus about ½ cup for dredging
• About 1/2 cup freshly grated Mexican queso añejo or other garnishing cheese such as Romano or Parmesan
• 12 warm corn tortillas