3 eggs for 4 chili peppers, about 1 can
2 tbsp. flour mixed with 1/2 tsp. salt and 1/4 tsp. white pepper
1/2 lb. Monterey Jack or Longhorn cheddar cheese, grated
1 inch cooking oil in frying pan

Wash and de-seed green chili peppers. Drain on paper. Fill peppers with grated cheese, handling very carefully. Separate the eggs which are at room temperature. Beat the egg whites until stiff. Fold in the beaten egg yolks gently.

Heat the oil while rolling the peppers in the flour mixture. Put stuffed chilies in the egg mixture and scoop them out of the mixture with some of the mixture surrounding the chilies.

Fry at medium temperature for about 10 minutes or until golden brown. Drain quickly on paper towels and serve immediately with a bowl of mild or medium hot salsa. This recipe may be doubled but use 5 eggs instead of 6.

DILLED CUCUMBERS:

1 or 2 cucumbers sliced thinly
1 tbsp. dill weed
2-3 tbsp. cider vinegar
1 tbsp. olive oil
Salt and white pepper to taste

Mix ingredients together. This is a good accompaniment to Chili Rellenos or Tacos.