EASY EGG BATTER CHILIES RELLENOS

1 can Whole Green Chilies
1 pkg. (8 oz.) Jack or Muenster cheese
1/2 c. flour, seasoned with salt and pepper
3 eggs, separated
3 tbsp. flour
Oil for frying
1 bottle Green Chile Salsa

Drain and slit each chile lengthwise, just enough to remove seeds if desired. Cut cheese into strips thick and long enough to fit into chilies. Stuff each chile with a piece of cheese. Dredge stuffed chilies in seasoned flour. Set aside.
Beat egg whites until stiff peaks form. Beat egg yolks until creamy. Fold yolks into whites adding 3 tablespoons flour as you fold. Dip each stuffed chile into this batter and set on a small dish. Slide coated chile from dish into deep hot oil to fry (about 400 degrees). Fry until golden brown, about 2 minutes, turning once gently. Drain on paper towels. Serve with Green Chili Salsa.