3 cans (4 oz.) chopped green chilies (or cut whole ones into sm. bites)
2 c. shredded Monterey Jack cheese
2 c. shredded Cheddar cheese
8 eggs, separated
1/3 c. flour
1 tsp. baking powder
Thick and chunky salsa

Preheat oven to 325 degrees.

Combine chilies and cheese. Set aside.

Beat egg yolks until lemon colored. Combine flour and baking powder; stir into egg yolks.

Beat egg whites until stiff but not dry. Fold egg whites into egg yolk mixture.

Spray bottom of a large rectangular baking dish with cooking spray and cover the bottom with half of the batter and layer with half of the chili-cheese mixture. Top with remaining batter and remaining chili-cheese mixture.

Bake for 25 minutes or until lightly browned on top. Garnish with thick and chunky salsa.

Variation: To reduce cholesterol, use 3/4 cup egg substitute in place of egg yolks.