3 (4 oz.) cans whole green chiles, drained
1 (8 oz.) pkg. Monterey Jack cheese, cut into strips
4 eggs, separated
1/8 tsp. salt
1/8 tsp. pepper
2/3 c. all-purpose flour
Vegetable oil
1 (16 oz.) can stewed tomatoes

Rinse chiles, and remove seeds. Put a cheese strip inside each chile.

Combine egg yolks, salt and pepper, mixing well. Beat egg whites (at room temperature) until stiff peaks form; fold egg whites into yolks.

Dredge chiles in flour; dip in egg mixture. Brown on both sides in a small amount of hot oil; drain on paper towels. Place chiles in a lightly greased 13x9x2 inch baking dish. Pour tomatoes over chiles. Bake at 350 degrees for 30 minutes. Serves 9 chiles.