3 egg whites
1 egg yolk
3 Tbsp. flour
Oil for frying
6 to 8 large green chiles, peeled, or 2 cans green chiles
1/2 lb. Monterey Jack, Cheddar or Mozzarella cheese, cut in 1/2 inch
thick strips to fit inside chiles
Beat the egg whites till they form soft peaks. Beat the yolk with 1
tablespoon water and flour; fold this mixture into the egg whites.
Heat a thin layer of oil in a wide frying pan. Stuff each chile
with a strip of cheese; dip in batter and fry on each side till
lightly browned. Drain on paper towels. Serve with a fresh tomato
based chili sauce. Serves 5 or 6.
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