1 (7 oz.) can whole green chili
1 (8 oz.) pkg. Jack cheese
1/2 c. flour
Season with salt and pepper
3 eggs, separated
3 tbsp. flour
Oil for frying
1 (7 oz.) can green chili salsa

Drain and slit each chili pepper lengthwise enough to remove seeds. Cut cheese into strips 1/2 inch thick and long enough to fit into chili. Stuff each chili with a piece of cheese, dredge stuffed chili in seasoned flour, set aside. Beat egg yolks until creamy. Fold into stiffly beaten egg whites, adding 3 tablespoons flour as you fold, dip each stuffed chili into this batter and set on a dish. Slide coated chili from dish into deep hot oil to fry (400 degrees). Fry until golden brown, about 2 minutes, turning gently. Drain on paper towels. Serve with heated green chili salsa.