Chili Rellenos(Mexican) - cooking recipe

Ingredients

6 canned green chilies (3 to 4 whole chilies come in a can)
6 strips Monterey Jack cheese
3 large eggs, separated
3 Tbsp. flour
1 Tbsp. water
1/4 tsp. salt
flour and oil

Preparation

Rinse chilies; pat dry with paper towel.
Carefully remove seeds.
Insert cheese strips into chilies.
Roll in flour.
Beat egg whites in small bowl with electric mixer until soft peaks form.
Beat yolks in another small bowl until fluffy and pale yellow, about 5 minutes.
Beat in flour, yeast, water and salt. Gently fold in beaten whites.