1 c. Ortega Whole Green Chilies, split
1/2 c. flour, seasoned with salt and pepper
Oil for frying
3 eggs separated
1/2 lb. (8 oz.) Jack cheese, cut in strips
3 tbsp. flour
7 oz. can Ortega Chile Salsa, heated

Stuff each chile with cheese. Dredge chilies in seasoned flour. Beat egg whites until stiff. Beat yolks until creamy. Fold yolks and flour into whites. Dip each chile into batter. Fry in hot oil and drain on paper towels. Serve with salsa. Serves 5-6.