Roast peppers over direct flame till balckened. Cool and rub off charred skin. Slit open and remove seeds. Stuff a hunk of velveeta inside it and roll in corn starch. Pop in the freezer for 1/2 hour. Dip frozen peppers in scrambled egg and coat well in bread crumbs. Drop into hot grease and fry till very crispy. Allow to cool for about 5 minutes and enjoy.

not like the "eggy" coating on traditional Relleno's.