4 tortillas (stack and cut into 1/2 inch pieces)
1 tbsp olive oil
1/2 C chopped onion
3/4 lb. pepper jack cheese, sliced for one layer with rest shredded
2-7 oz cans whole green chilies
1/2 C chopped cilantro OR spinach
4 eggs
2 tbsp flour

Sauté onion and tortillas in oil for 8 minutes, stirring frequently. Place in 8 x 8 inch casserole dish and sprinkle with one cup shredded cheese. Drain, rinse, seed and slice open chilies. Sprinkle cilantro over cheese layer and top with one layer of chilies. Place a layer of thinly sliced cheese on chilies and then the second layer of chilies.

Separate eggs and beat the whites until stiff and firm. Beat egg yolks and flour together for 2 minutes, then beat in one half of the beaten egg whites. Fold the rest of the whites into mixture and pour over chilies. Sprinkle remaining cheese over the top.

Bake at 375°FF. until golden brown, about 15-20 minutes.

Serve with heated, lightly buttered tortillas and red cabbage salad.