1/4 lb. grated cheddar or Jack cheese
1 can peeled green chilies (slice in half, lengthwise)
2 eggs, separated
3 tbsp. flour
Hot oil

Roll cheese in chilies. Roll in 1 tablespoon seasoned flour. Beat egg whites until stiff. Beat yolks lightly. Fold in whites. Fold in 2 tablespoons flour. Drop stuffed peppers in batter. Fry in hot oil until golden brown. Drain onto paper towels. Make a medium white sauce. Add cheese to make it a cheese sauce. You can use Velveeta as a sauce OR

SAUCE:

1/2 med. chopped onion
1 sm. clove garlic, ground
1 tbsp. oil
2 c. chicken broth
1 c. canned tomatoes
Salt, pepper, oregano to taste

Heat chilies in boiling sauce for 5 minutes.