12 whole long canned green chilies
1/2 pound Monterey Jack cheese
4 eggs, separated
1/4 cup flour
Salt and freshly ground black pepper to taste
Oil for deep frying
Tomato sauce

Lay the chilies on a flat surface. Cut a slit in them length wise. Slice the Jack cheese and stuff the peppers with a slice. In a mixing bowl combine the egg yolks and flour, salt and pepper. Beat well. In another bowl beat the egg whites until stiff. Fold the egg whites into the egg yolk mixture. Spoon this mixture into a flat pan or pie plate. Heat the oil in a pot. Dip the peppers one at a time into the egg-flour mixture and then into the hot oil. Cook until golden brown and then flip side to brown again. Drain on paper towel. Serve with tomato sauce

Recipe submitted by Gary