Instructions: Drain chiles and reserve liquid. Sift flour & salt; cut in shortening. Stir in chiles & cheese. Sprinkle mixture with reserved juice, adding water if necessary to make enough liquid to moisten flour so dough can be pressed into ball. Roll out dough to thin sheet (1/4" thick). Cut into 1/2x4" strips. Brush with egg white & sprinkle with coarse salt. Bake on lightly greased cookie sheet in 425 F oven about 12 minutes, until lightly brown.

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