These are puffy, egg-battered chiles with mild cheese in the center. They can be made ahead, even frozen. They are served in a thin tomato sauce.
Either canned peeled green chiles or fresh ones may be used, but the fresh chiles must first be roasted until they blister, then popped hot into a paper bag to steam for about 15 minutes, so that the outside skin may be easily peeled off. Canned chiles are less trouble and taste just as good here, so why not. Quantities here depend entirely on how many persons you wish to serve, and how large their appetites.
Monterey Jack Cheese, cut into domino-sized pieces
Beat whites of eggs until stiff, then fold in lightly beaten yolks and then the flour.
Fry lightly in a little oil a small onion, minced, and a mashed clove of garlic.
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