Ingredients:
1/4 lb swiss cheese or 1/4 lb monterey jack cheese, cut into strips
8 ounces canned whole green chilies, drained
3 eggs, separated
3 tablespoons flour
oil ( for deep frying)
1 (1 lb) can stewed tomatoes
2 tablespoons finely chopped onions
1 chicken bouillon cubes
1/2 teaspoon salt
1/4 teaspoon dried oregano
1 dash pepper
1/4 cup grated sharp cheddar cheese
sour cream
Directions:
Insert a strip of cheese into each chile.
In a medium sized bowl, beat egg whites until they form soft peaks.
In a small bowl, beat egg yolks slightly.
Gently fold into egg whites.
Add 3 tablespoons flour, and fold in just until blended.
In a heavy saucepan or deep fryer, slowly heat 1 1/2 to 2 inches vegetable oil to 400 degrees.
Roll the chiles in flour.
With a large slotted spoon dip the floured chiles into the egg mixture, coating liberally.
Gently place in hot oil, 2 at a time, and cook until golden brown on both sides, about 3 to 4 minutes.
Preheat oven to 350.
In medium saucepan, combine all remaining ingredients except the shredded cheese and sour cream.
Simmer, stirring occasionally, about 10 minutes.
Place chiles in a 13×9 glass casserole or baking pan.
Spoon the sauce on top of the chiles.
Sprinkle the cheddar cheese on top.
Bake, uncovered, for 20 mintes, until cheese is melted and chiles are heated through.
Serve with sour cream.
Servings: 6
Time preparation: 20 min.
Time total: 60 min.