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Big Jims are the preferred Chiles. Make a slit in the side of each chile & stuff with the cheese sticks. Dredge the chiles with the flour. Beat the egg whites until they form stiff pesks. Beat the Yolks with the water, 3tbl flour & salt until thick & Creamy. Fold the yolks into the whites. Dip the Chiles in the mixture & fry in 2 or 3 in of oil until they are a golden brown
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