6 canned whole mild green chiles
6 (3 x 1/2 x 1/2 inch) strips Monterey Jack, Longhorn, or mild Cheddar cheese
3 eggs, separated
3 tbsp. all-purpose flour
1 tbsp. water
1/4 tsp. salt
All-purpose flour
Vegetable oil
Seasoned tomato sauce

Rinse chiles, and remove seeds; pat dry. Place strips of cheese inside chiles. (If chiles tear, overlap torn sides; batter will hold them together.)

Beat egg yolks with an electric mixer until fluffy and pale yellow (about 3 to 5 minutes). Add 3 tablespoons flour, water and salt; mix well. Beat egg whites until stiff; fold into yolk mixture. Dredge stuffed chiles in flour, coating well. Dip chiles into egg mixture.

Brown chiles on both sides in 1/2 inch hot (370 degree) vegetable oil (about 3 to 5 minutes). Drain on paper towels. Serve warm with Seasoned Tomato Sauce. Yield: 6 servings.