8 fresh long green chiles
1/2 pound sharp Monterey Jack cheese, shredded
8 eggs, separated
1 cup all-purpose flour Salt and pepper
Oil
Serves: 6
Prepare chiles, being careful to make only one slit down the chile. Fill chiles with cheese. Beat egg whites until stiff. Beat yolks until very light. Add yolks to whites, beating constantly. Season flour with salt and pepper. Dredge chiles in flour and then dip into egg mixture. Fry two at a time in skillet in l/2 inch hot oil until golden. Turn once, browning both sides. Serve hot.