4 (4 oz.) cans whole mild green chilies
1 1/2 lbs. Monterey Jack cheese, coarse grated
6 eggs, separated
1 1/2 tsp. baking powder
1 1/2 tbsp. flour
1 (16 oz.) jar salsa
2 c. cooking oil (375 degrees)

Blot chilies with paper towel. Stuff with cheese. Beat egg whites with baking powder until stiff. Beat egg yolks with flour. Fold together. Dip each chili in mixture, coat generously. Place in hot cooking oil. Turn once until chilies are golden brown all over. Place cooked chilies in ungreased baking dish on bed of the salsa. Bake, uncovered at 300 degrees until bubbly, 20 to 30 minutes.