1 can (7 oz.) whole green chiles
4 to 5 slices Cheddar cheese
1 egg, beaten
4 tbsp. flour
4 tbsp. corn meal
4 tbsp. olive oil

Clean green chilies, split 1 side open and lay flat. Put 1 piece of cheese in chili and fold over. Beat egg in medium bowl. Mix flour and corn meal in separate medium bowl. Dip chile and cheese in egg then in corn meal mixture. Heat medium size skillet, then add oil. Wait until oil is hot, then place dredged chiles in oil. Cook 1 side until brown. Carefully, turn over and finish browning. Remove and place on paper towel to drain. Serve with fresh salsa and sour cream. Serves 2.