|Green chiles/Roasted pimentos||4|
|Monterey jack cheese||1 Ounce|
|Egg||1 , separated|
|Bread slice||1 (Made Into Crumbs)|
|Tomato juice||1 Cup (16 tbs)|
|Garlic||1 Clove (5 gm)|
Remove seeds from chilies. (Or use long "fingers" of roasted pimentos folded in half lengthwise.) Cut cheese into strips and stuff into chilies.
Mix egg yolk with water.
Beat egg white with salt until it is very stiff.
Fold yolk into stiff egg whites.
Add crumbs, stir.
Dip chiles into batter.
Refrigerate 1/2 hour.
Heat tomato juice with remaining ingredients.
Cook chiles in tomato juice mixture until they're thoroughly heated.