1 egg for each whole pepper
1 tbsp. flour for each egg

Separate eggs and beat whites until stiff. Combine eggs and flour. Stuff peppers with strips of Jack cheese. Fry stuffed peppers in 1 1/2 inch oil. Serve in sauce (below)

SAUCE FOR CHILI RELLENOS:

1/2 onion
1 clove garlic

Saute. Strain 2 cups solid pack tomatoes through a sieve forcing puree through. Add 2 cups chicken stock.

Boil onions, tomatoes, and chicken stock, 1 1/2 tablespoon salt, 1/2 teaspoon pepper, and 1 teaspoon oregano. Heat prepared chili rellenos in this sauce.