2 (3 oz.) cans whole green chilies
8 oz. Monterey Jack cheese
10 oz. can Hungry Jack refrigerated flaky biscuits
3 eggs, separated
1/4 tsp. salt
8 1/4 oz. bottle chunky taco sauce

Heat oven to 375 degrees. Grease cookie sheet. Cut chilies lengthwise to make 10 pieces. Remove seeds and ribs, drain. Cut cheese into 10 (3 x 1/2 x 1/2 inch) pieces. Wrap each piece of cheese with a chili. Press dough into 10 biscuits. Roll into 4 inch circle. Place 1 chili on each biscuit. Fold over, pinch to seal. Place seam side up on cookie sheet. Bake at 375 degrees for 10 to 12 minutes until golden brown. Serve topped with sauce.