8 whole chilies, cooked & peeled (canned or fresh)
8 slices Monterey Jack cheese
4 eggs
1/2 c. flour
Dash salt
Dash garlic salt

Separate eggs and place in separate bowls. Beat egg whites until stiff. Add yolks and beat with salt and garlic salt. Fill whole chilies with cheese. Spread flour on flat surface, dip chili peppers in flour until well coated, then dip them in egg mixture. Cook in lightly oiled pan until a light golden brown.