Chilies Rellenos

2 cans ( 4 oz. size) whole green chilies
1/4 C flour
1/2 lb. Monterey Jack cheese
1/4 t salt
3 eggs, separated salad oil for deep-frying
red chili sauce

Drain chilies; discard seeds; cut into 24 strips. Cut cheese into 24 cubes; wrap a chili strip around each cheese cube. Roll lightly in flour (1 T in all ) to coat lightly all over. In medium bowl, beat egg whites with rotary beater until soft peaks form. Beat egg yolks with salt until thick. Stir in 3 T flour. Using a rubber scraper, fold into egg whites until combined. Start heating oil in large skillet--about 1 1/2 " deep-- to 425 degrees on deep-frying thermometer. Coat each chili cube with egg mixture. Drop into hot fat, a few at a time, fry about 4 minutes; turn and fry opn other side 4 minutes. Lift out with slotted utensil; drain on paper towels. Keep warm while frying rest. Serve with red chili sauce. Makes 24. Can be prepared ahead of time and reheated, uncovered, 15-20 minutes at 375 degrees.

Red Chili Sauce

4 medium-ripe tomatoes, peeled
2 canned red hot chilies, stems removed (I skipped this)
3 small garlic cloves
3 T salad oil
2 T. chopped cilantro
1 T salt
1/4 t black pepper

Cut tomatoes into chunks; blend in blender wit chilies and garlic. Turn puree into medium saucepan; add remaining ingredients. Bring to boiling, stirring; reduce heat and simmer 1 minute. Serve hot as a dip . Make 2 1/2 cups.