Combine the Requezon cheese, chopped pecans and salt and pepper, to taste, in a bowl. Place 1/2 cup of cheese
mixture inside each of the chiles, and roll the flesh entirely to close around the cheese. Spread the flour on a plate and dip/roll the chiles in the flour for an even coating. Beat the egg whites until stiff.
Heat the oil to a temperature of about 360 to 375 degrees F.
Dip the chiles in the egg whites, coating evenly. Fry
until golden brown. Drain
on paper towels. Transfer the chiles to a plate.
To serve, coat the chile in the salsa