1 (7 oz.) can whole green chilies
1/4 lb. Jack cheese
3 eggs
Flour
Oil

Cut cheese into 1/4 inch x 2 inch rectangles. Stuff each whole chiles with cheese. Dip in flour to coat. Set aside. Separate whites from yolks. Beat whites until stiff. Beat 2 yolks lightly and fold into white. Heat 2 tablespoon oil in frying pan. Coat stuffed chilies with egg batter one at a time. Using a large spoon gently place chilies in hot oil. Fry until golden brown. Gently turn and fry other side. Drain on paper towel. Makes 5 to 6.

Serving suggestion: place 4 tablespoons enchilada sauce or green sauce on each stuffed chilies. Sprinkle with grated cheddar or jack cheese. Heat until cheese melts.