2 (7 oz.) cans whole mild chilies
1/2 lb. grated Monterey Jack cheese
1/2 c. corn kernels
1/4 c. chopped green onion
1 clove garlic, minced
1 egg, beaten
1/4 c. cracker crumbs
2 c. tomato salsa
Salt and pepper
Warm flour tortillas

Preheat oven to 350 degrees. Oil an 8 inch square baking dish.

Make a lengthwise slit in each chili. Open them and remove any seeds; lay the chilies flat and set aside. Toss together the cheese, corn, green onion, garlic, egg, crumbs and 1/4 cup of the salsa. Season with salt and pepper to taste. Place about 1/4 cup of filling down the center of each chili. Roll the chilies around the filling and place, seam side down, in the baking dish.

Cover with foil and bake 20 to 25 minutes, until heated through. Serve with warm tortillas and remaining salsa.