1 can whole green chilies, split
1/2 lb. (8 oz.) Jack cheese, cut in strips
1/2 c. flour, seasoned with salt & pepper
3 eggs, separated
3 tbsp. flour
Oil for frying
1 can green chili salsa, heated

Stuff each chili with cheese. Roll chilies in seasoned flour. Beat egg whites until stiff. Beat yolks until creamy. Fold yolks and flour into whites. Dip each chile into batter. Fry in hot oil, 400 degrees or 200 degrees C. Drain on paper towels. Serve with salsa. Makes 5 to 6.