1 lb. 4 oz. can refried beans
1 (4 oz.) can whole green chilies or 4 oz. can chopped chilies drained well
1/4 lb. jack cheese
1/4 c. salsa
4 tbsp. flour and 1/2 tsp. salt into the flour
Taco sauce or salsa to serve with this dish
4 eggs, separated (at room temperature)

Preheat oven to 350 degrees. Mix 1/4 cup of salsa with beans. Spoon beans into greased, 1 1/2 quart casserole spreading out evenly to cover bottom of casserole. Remove seeds from chilies and cut in half, or quarter lengthwise. Wrap chilies around cubes of cheese or tossed chopped chilies with grated cheese and place on top of the beans. Separate egg yolks from white and beat egg whites until stiff. In separate bowl beat egg yolks slightly and fold into beaten egg whites also sprinkling flour, salt mixture over the whites and folding at the same time. Spoon egg mixture evenly over beans, chilies and cheese in casserole and spread evenly to sides of pan. Bake uncovered for 25 to 30 minutes until egg whites are set.