Fresh roasted green chiles, peeled, seeded, whole
Grated Monterey Jack cheese
Grated Longhorn cheese
7 eggs (enough for 9 1/2 x 13 inch casserole)
6 tbsp. flour
3/4 tsp. baking powder
Salt and pepper to taste

TOMATO ONION SAUCE:

1 lg. onion, sliced in rings
1 can tomato soup
Salt and pepper to taste
1/4 c. butter
1 can tomato sauce

Separate eggs. Beat whites until stiff but not dry. Beat yolks well with fork. Gently fold salt, pepper, flour, baking powder and yolks into whites. Butter a casserole dish. Spread a small amount of egg mixture on bottom of pan. Layer flat chiles, cheeses, and egg mixture, ending with egg mixture on top.

Bake at 350 degrees until top is brown. Cool a few minutes before serving. Serve with tomato onion sauce.

For sauce, slice onion in thin rings. Saute in butter until transparent. In a saucepan, put tomato soup, undiluted. Add tomato sauce, salt and pepper. Stir and heat on low. Add onions and simmer, stirring occasionally, for about 5 minutes. (Ground beef, fried and drained, may be added if desired).