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(Green chili stuffed with cheese, coated with eggs)
12 green chilies
6 eggs
6 Tbsp. flour
1 tsp. salt
1/2 c. oil
1/4 lb. Longhorn cheese or
Jack cheese

Batter: Separate eggs; beat egg whites until stiff.
Add egg yolks and salt. Stir in 6 tablespoons flour and mix
Select chilies that are straight and firm. Put under
broiler or on hot griddle to blister skin. Peel when cool.
Cut cheese into strips. Slit chile on one side and scrape
seeds out with knife. Place cheese strips inside chile. Roll
chile after stuffing them with cheese in flour batter. Fry in
hot oil or shortening until golden brown on both sides. Salsa
may be put on top when served. Serves 6 people.

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