6 c. peanut oil
1 can (4 oz.) chili peppers
1/2 lb. Cheddar cheese
2 eggs, separated
1 tbsp. flour
1/4 tsp. salt
1/4 c. flour for dredging

Pour oil in electric deep fryer. Preheat at 425 degrees for 25 minutes.

Meanwhile, drain green chili peppers. Discard seeds, and cut into 12 strips. Cut cheese into 12 cubes. Wrap a chili strip around each cube of cheese; dredge each in flour. Set aside.

Beat together egg yolks, 1 tablespoon flour, and salt until mixture is smooth; fold in beaten egg whites. Coat each cube with the egg mixture; drop in hot oil. Fry until golden brown. Spoon hot oil over chilies while frying to brown tops. Remove. Drain. Serve on warm platter topped with red chili sauce, or try rellenos sauce.