Slit chilies and carefully remove seeds. Carefully insert one strip of cheddar cheese and one strip of Monterey Jack. Pull together and roll chilies in flour that has been salted. Dip in beaten egg whites (5 egg whites for one dozen chilies). Fry in deep hot grease until brown.
Sauce:
1 chopped tomato, 1 chopped onion, and 1 chopped bell pepper and saute until soft in 1 tbsp oleo. Add garlic, salt, pepper, crushed oregano, and one can of tomato sauce. Simmer 20-30 minutes. Use over the chilies.