Chili Rellenos - cooking recipe

Ingredients

8 large chili peppers (canned or fresh)
8 long cubes Monterey Jack cheese
8 eggs, separated
1 c. flour
oil for frying

Preparation

Heat oil in large skillet.
Cut a seam down middle of each chili.
Stuff with cheese.
Whip egg whites until stiff, but not dry.
Fold in slightly beaten egg yolks.
Roll chilies in flour. Dip in egg mixture.
Fry to golden brown.
Serve with your favorite chili sauce.