Chili Rellenos - cooking recipe

Ingredients

2 cans chilies
1 (12 oz.) pkg. Monterey Jack cheese
1 can stewed tomatoes
1 (8 oz.) pkg. shredded Cheddar cheese
1 chicken bouillon cube
3 eggs
3 Tbsp. flour
oil

Preparation

Heat can of stewed tomatoes and add bouillon cube until dissolved.
Stuff chilies with hunks of Monterey Jack cheese. Separate eggs.
Beat egg whites until fluffy.
Slightly beat egg yolks and add to egg whites.
Add flour.
Heat oil in frying pan (enough to halfway cover chilies).
Take stuffed chilies and roll in flour, then in batter.
Fry chilies until golden brown.