4 eggs, separated
6 mild green chilies
Flour (to dip in)
1/2 lb. Jack cheese, grated
1/2 lb. cheddar cheese, grated

Beat egg whites until stiff, add in egg yolks, will be very fluffy. Stuff chili with cheese and a little onion, dip in flour to coat, then in egg batter. Cook on hot griddle or iron skillet with grease until brown, turn and cook other side, only takes a few minutes for both sides. Makes 6 servings. Serve immediately while hot, with picante or taco sauce on top, sometimes with sour cream on top also.