6 fresh green chilies
6 (4 x 1 x 1/2 inch) cut pieces Monterey Jack cheese
6 strips of ham (optional)
6 eggs, separated
Grease (frying)

Boil green chilies for 5 minutes or until brown all over. Put in plastic bag to condensate (10 minutes). Peel, partially about 2 inches down from stem. Remove seeds and vein; rinse and drain. Cut cheese in strips; set aside. Start heating grease. Whip egg whites at room temperature until stiff. Beat yolks separately until stiff. Chili with ham and cheese. Roll in flour, dip in yolk first, then whites (thickly coated). Place in hot grease until golden brown. Drain on newspaper. Serves 6.