6 eggs, separated
1 tbsp. flour
1/4 tsp. salt
1/4 tsp. pepper
3 (4 oz.) cans diced green chiles
8 oz. Longhorn cheese, sliced

Beat egg whites until stiff. Set aside. Beat together egg yolks, flour, salt and pepper. Fold mixture into egg whites. Pour half of batter into greased 7x12x2 inch baking dish. Spread chiles over batter and top with cheese slices. Cover with remaining batter. Bake at 325 degrees for 25 minutes. Serve with hot taco sauce poured over.

HOT TACO SAUCE:

Lift tomatoes from a 1 pound can and place in blender. Add: 1/2 tsp. oregano 1/4 tsp. garlic salt 1/4 tsp. red chili pequin or 1 seed jalapeno

Blend well. Pour in jar and refrigerate overnight. Do not cook. This sauce keeps well.