1 whole green chilies
1/2 lb. Monterey Jack cheese
3 egg whites
2 egg yolks
1 tbsp. flour
Vegetable oil for frying
1 chicken bouillon cube
1 c. tomato sauce
3-4 oz. green chili salsa
Salt to taste

Wash pepper, hold over gas flames until skin blisters. Remove skin, split and remove seeds (or use canned whole green chilies). Fill chili with cheese. Beat egg whites until stiff. Beat egg yolks until thick, then stir in flour and salt. Fold in egg whites. Dip chilies in flour and egg batter. Fry in hot oil until brown; drain. Stack chilies in casserole. Add bouillon cube to tomato sauce and salsa and stir until dissolved. Pour over chilies. Cover and cook in 350 degree oven for 20 minutes. Yield: 2