8-10 roasted peeled chilies (green)
Velveeta cheese sticks
4 egg whites
4 egg yolks
Garlic salt
1/2 c. flour
1/2 inch hot oil in skillet

8-10 roasted peeled chilies with a 1 inch slit at top of chile running lengthwise. Cut cheese sticks to insert into chile. After chilies are stuffed with cheese, lightly roll them in flour. Dash each one with garlic salt.