1 clove garlic, halved
1 slice onion
2 tbsp. oil
1 (8 oz.) can tomato sauce
1 can water
1 (7 oz.) can Ortega chiles, whole
4-5 strips Monterey Jack cheese (3/4-3/8" wide & cut slightly shorter than length of each chile)
Flour
2 eggs, separated
Salt & pepper to taste
Oil

Saute garlic and onion in oil in large skillet or saucepan. Add tomato sauce, salt, pepper and water; bring to a boil. Reduce heat, cover and simmer while preparing chiles.

Rinse chiles, removing seeds and pat dry. Insert cheese in chiles, roll lightly in flour. Set aside on wax paper. Bet egg whites until very stiff, add yolks continuing to beat until well blended.

In skillet heat 2 tablespoons oil moderately. Spoon about 2 1/2 tablespoons of egg mixture in oblong shape - lay chile on top and spoon 2 more tablespoons on top. Brown 1 side, then turn and brown other side. Remove from skillet to platter while finishing other chiles. Add oil as needed. Slip chiles into tomato sauce. Simmer about 10 minutes. Are great reheated! Makes 4-5 chiles - sometimes you have to rewhip egg mixture to keep incorporated.