1 tablespoon vegetable oil 1 cup (1 small) chopped onion 1 cup (1 small) chopped red, green or yellow bell pepper 1 clove garlic 2 1/2 cups (24-ounce jar) ORTEGA® Thick & Chunky Salsa 1/2 cup water 1 MAGGI Chicken Bouillon Cube 2 bay leaves 1 cinnamon stick 1/2 teaspoon dried oregano 2 cans (7 ounces each) ORTEGA® Whole Green Chiles 8 ounces Monterey Jack cheese 3 eggs 3 tablespoons all-purpose flour Vegetable oil
HEAT vegetable oil in large saucepan over medium-high heat. Add onion, bell pepper and garlic; cook, stirring constantly, for 1 to 2 minutes or until onion is tender. Stir in salsa, water, bouillon, bay leaves, cinnamon and oregano. Bring to a boil. Reduce heat to low; cook for 10 to 15 minutes or until flavors are blended. Remove bay leaves and cinnamon stick pieces.
STUFF each chile (being careful not to break skins) with cheese. Beat egg whites in small mixer bowl until stiff peaks form. Whisk egg yolks in small bowl until creamy. Fold egg yolks and flour into egg whites until just combined.
ADD vegetable oil to 1-inch depth in medium skillet; heat over high heat for 3 to 4 minutes. Dip chiles in batter until well coated. Place in oil; fry, turning frequently with tongs, until golden brown. Remove from skillet; place on paper towels to soak. Serve with Ranch Sauce.