1/2 lb. Jack cheese
2 lg. cans (7 oz.) whole green chili peppers
1 c. Cheddar cheese, grated
1 c. guacamole (optional)
1 sm. firm-ripe tomato, cored & diced
3 lg. eggs
2 tbsp. milk
3 tbsp. flour

Cut Jack cheese in equal size sticks to match the number of whole chilies. Insert cheese into chilies. Arrange stuffed chilies in single layer greased casserole (1 1/2 - 2 quart).

Egg Batter: Separate 3 large eggs into two bowls. In large bowl, whip egg whites until they peak. In small bowl, whip 3 egg yolks with 2 tablespoons of milk and 3 tablespoons of flour. Gently fold yolks into whites.

Spread Egg Batter over filled chilies and sprinkle with Cheddar cheese. Bake at 350 degrees for 18-20 minutes until puffed and set. Optional: Top with guacamole, if desired.