|Canned whole green chiles||4 Ounce, drained (1 Can)|
|Monterey jack cheese||8 Ounce, cut into strips (1 Package)|
|Eggs||4 , separated|
|All purpose flour||2⁄3 Cup (10.67 tbs)|
|Vegetable oil||1 Tablespoon|
|Canned stewed tomatoes||16 Ounce (1 Can)|
Rinse chiles, and remove seeds.
Put a cheese strip inside each chile.
Combine egg yolks, salt, and pepper, mixing well.
Beat egg whites with electric mixer until stiff peaks form; fold egg whites into yolks.
Dredge chiles in flour; dip in egg mixture.
Brown on both sides in a small amount of hot oil; drain on paper towels.
Place chiles in a lightly greased 13 x 9 x 2 inch baking dish.
Pour tomatoes over chiles.
Bake at 350° for 30 minutes.