6 chillies - 2 (4 oz.) cans or 1 (7 1/2 oz.) can whole, peeled green chillies
2 oz. Monterey Jack with jalapeno peppers
Oil for frying
2 eggs
2 tbsp. cornmeal
1 tbsp. flour
1/2 tsp. salt
10 oz. can enchilada sauce

1. Drain chillies and pat dry with paper towels.

2. Grate cheese. Shape cheese into 6 logs and put 1 inside each chilie. In a frying pan heat about 1/2 inch oil over medium high heat to 375 degrees.

3. Separate eggs. Beat egg whites with salt until the whites hold stiff peaks. Beat egg yolks with cornmeal and flour until smooth. Gently fold the beaten egg whites into the yolk mixture.

4.Dip stuff chillies into batter and fry in hot oil until golden brown about 1 minute per side. Drain on paper towels. Meanwhile heat enchilada sauce. Serve chillies with sauce.