1 cn Ortega chilies; drained
1/2 lb Very sharp cheese
Italian bread crumbs
2    Eggs; beaten
3 tb Grated Italian cheese
Oil for frying

Drain chili peppers; cut into bite size pieces, about 3 to each pepper. Cut
cheese into pieces about the thickness of your finger and the length of the
pepper pieces; stuff a piece of cheese into each pepper piece. Roll stuffed
peppers in beaten egg, then in bread crumbs which have been mixed with
Italian cheese. Fry in deep fat until golden on each side. Drain and keep
hot until served. Should be able to be picked up with a toothpick. Serves
6.