1 lg. can Ortega whole green chiles, split
1/2 lb. Jack Cheese, cut into strips
1/2 c. flour (seasoned with salt and pepper)
3 eggs (separated)
3 tbsp. flour
Oil

Stuff each chile with cheese. Dredge in seasoned flour. Beat egg whites until stiff. Beat yolks until creamy. Fold yolks and 2 tablespoons of flour into egg whites. Dip each chile into batter. Fry in hot oil until browned on each side. Drain on paper towels. Serve with salsa.