1/4 lb. Monterey Jack, cut into strips
2 (4 oz.) cans green (whole, fire roasted) chilies, drained
3 eggs, separated
3 tbsp. flour

SAUCE:

1 (1 lb.) can stewed tomatoes
2 tbsp. onion, finely chopped
1 chicken bouillon cube
1/4 tsp. dried oregano leaves
Dash of pepper
1/2 tsp. salt
1/4 c. sharp Cheddar cheese, grated
Flour

Insert a strip of cheese in each chile. In medium bowl, beat egg whites until they form soft peaks. In a small bowl, beat egg yolks slightly. Gently fold into egg whites. Add 3 tablespoons flour, and fold until just blended. In electric skillet or heavy saucepan, slowly heat 1/1 2 to 2 inches salad oil to 400 degrees on deep-frying thermometer. Roll the cheese-stuffed chiles in flour. With large, slotted spoon, dip chiles in butter, coating generously. Gently place in hot oil, and fry until golden on both sides (3 to 4 minutes). Preheat oven to 350 degrees.

Make sauce: Combine all ingredients except cheese and simmer in saucepan for 10 minutes. Place chiles in shallow baking dish. Spoon sauce over top, sprinkle with Cheddar cheese. Bake, uncovered, 20 minutes until heated through.