Drain and slit each chile lengthwise, just enough to remove seeds if desired. Cut cheese into strips 1/2 inch thick and long enough to fit into chilies. Stuff each chile with a piece of cheese. Dredge stuffed chilies in seasoned flour. Set aside.
Beat egg whites until stiff peaks form. Beat egg yolks until creamy. Fold yolks into whites adding 3 tablespoons flour as you fold. Dip each stuffed chile into this batter and set on a small dish. Slice coated chile from dish into deep hot oil to fry (about 400 degrees). Fry until golden brown, about 2 minutes, turning once gently. Drain rellenos on paper towels. Serve with heated Ortega Green Chili Salsa. Leftover chilies Rellenos are equally as good when cold. Makes about 6 Chilies Rellenos.
