Country of origin: Mexico

3 eggs, separated
1/4 teaspoon salt
1/2 teaspoon cream of tartar
1 16 oz can green chilies (Ortega)
1 lb Monterey Jack or Oaxaca cheese or your favorite
1 Cup cornmeal or flour fat for frying

Separate eggs. Beat egg whites until foamy, Add cream of tartar and salt. Continue beating until white and stiff. Carefully and slowly (so the whites don’t fall) stir in egg yolks into egg whites. Heat fat in saucepan to medium high heat for frying. Slice cheese into 1 inch, thin slices so they fit inside the chile without tearing the chiles. Stuff chili with cheese. Sprinkle flour or cornmeal on a plate, roll stuffed chilies in flour or cornmeal. Dip into egg white mixture, all in one motion so that the chile is completely covered. Carefully lay in hot fat; fry until slightly brown, carefully turn over only once to complete cooking. Serve hot with tomato sauce.