Chiles Rellenos con Queso

Ingredients

8 ounces Monterey Jack cheese
2 cans (4 ounces each) peeled green chile peppers
4 Roberts Eggs, separated
1/2 teaspoon salt
1/4 cup flour oil for frying
1 cup Mexican Sauce

Preparation

Wrap domino-size pieces of cheese in strips of canned peeled green chiles. Beat egg yolks with salt; mix in flour. Fold in stiffly beaten egg whites. Heat oil to a depth of 2 inches in a skillet. Dip chile-wrapped cheese into the egg batter and remove with a large spoon; slip into hot oil (365); turn immediately and deep-fry until brown. Turn and brown other side. Serve with Mexican Sauce.

Yield: 8 servings