Instructions: Stuff 6-8 fresh roasted and pelled chilies (remove seeds, but keep stems)

with monterey jack or longhorn cheese. Lay in greased casserole and pour batter over. Bake 325 until batter is done and lightly browned on top, 25 - 30 minutes. Serve with cheese sauce.

BATTER:
Beat 4 or 5 egg whites very stiff and add 1/4 tsp salt, add the yolks and continue beating while adding 2 Tbls flour.

CHEESE SAUCE:
Heat and bubble 2 Tbls butter and 2 Tbls flour and 1/4 tsp salt. Add 1 cup milk. Heat and stir until thick. Add 1 cup shredded cheddar or longhorn cheese and melt.

NOTE: To make for a party, open the chilies and lay flat, use grated cheese to make a complete layer, and add another layer of chili.

Top with batter and bake as above.

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