Ingredients
6 long green chiles (Don't get the New Mexican unless you like them fire-hot)
6 strips of longhorn or jack cheese, cut to fit inside the chiles
3 eggs
Garlic salt to taste
¼ cup oil
Directions
Roast chiles on a cookie sheet in the oven at about 375 degrees. Turn chiles over occasionally to roast evenly. When chiles are evenly roasted and the sking loosened, remove from oven and wrap in a wet dish towel for 10 to 15 minutes to cool. Peel chiles, leaving stem attached.
Slice a small opening in each chile and stuff with cheese strips. Roll in flour and set aside.
Beat egg whites until stiff. Add yolks and garlic salt and beat well. Dip chiles in egg mixture and fry in hot oil until golden brown. Remove from pan and drain well on a paper towel.
Optional Sauce
Ingredients
Small can tomato sauce
Remaining egg mixture
Small onion, sliced
Saute onion in small amount of oil. Add tomato sauce and simmer. Add egg mixture and stir gently. Simmer for five minutes. Serve over chiles.
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