2 (4 oz.) cans chopped green chiles, drained
1 c. (4 oz.) shredded Monterey Jack cheese
1/2 c. (2 oz.) shredded sharp Cheddar cheese
Vegetable cooking spray
4 eggs, separated
1/4 c. skim milk
1 tbsp. all-purpose flour
1/8 tsp. pepper
Seasoned tomato sauce (recipe follows)

Layer green chiles and cheese in a 2-quart casserole coated with cooking spray. Set aside.

Combine yolks, milk, flour, and pepper; beat until well blended. Beat egg whites, at room temperature, until stiff peaks form; fold into yolks. Pour over cheese. Bake at 350 degrees for 25 minutes or until puffed and golden brown. Spoon 2 tablespoons sauce over each serving. Yield: 6 servings (192 calories per serving).

SEASONED TOMATO SAUCE:

Vegetable cooking spray
1/4 c. chopped green onion
1 clove garlic, minced
1 (8 oz.) can no-salt-added tomato sauce
1/4 tsp. chili powder
1/4 tsp. dried whole oregano
Dash of hot sauce

Coat a skillet with cooking spray; place over medium heat until hot. Add green onion and garlic; saute until tender. Stir in remaining ingredients; cover and simmer 10 minutes. Yield: 3/4 cup.