Chili rellenos

      4 oz Each green chilies
      1 lb Jack cheese, cubed
      4 ea Egg whites
      4 ea Egg yolks
    1/4 c  Lour
      1 ds Sea salt
    1/2 c  Oil (approx.)
 
  Prepare fresh chilies by baking at 475 degrees for 8-10 minutes.
  Skins blacken slightly.  Remove from oven and wrap in damp towel.
  Cut chilies in half, remove seeds.  If you are using canned chilies,
  they only need to be drained and their seeds discarded. Carefully
  wrap each chili around a cheese cube enclosing the cheese completely.
  Skewer with toothpicks. For the batter, first beat egg whites until
  firm peaks form.  Next beat egg yolks 2-3 minutes.  Add flour and
  salt to yolks with rubber spatula. Fold in egg whites. Heat oil in
  frying pan, oil should be 2-3 inches deep. Dip chilies in batter.
  Cook until they puff and turn golden brown. Drain on paper towels and
  serve. Serves 4. Yield: 4 Servings