1 or 2 cans green chili peppers, diced and drained
1 (8 oz.) Monterey Jack cheese, shredded
1 1/2 c. skim milk
1 1/4 c. pkg. biscuit mix
1 c. egg substitute or 4 eggs, slightly beaten
1 c. cottage cheese, low fat
Salsa (optional)

Spray a 8 x 10 inch baking dish with non stick coating spray. Sprinkle with peppers and cheese. Combine milk, biscuit mix and egg substitute or eggs; use a wire whisk or fork to beat until smooth. Stir in cottage cheese. Spoon mixture over chilies and cheese.

Bake uncovered at 350 degrees for 45 minutes, or until puffed and knife inserted near center comes out clean. (I find it usually takes almost 55 minutes). Let stand 10 minutes before serving. Serve with your favorite salsa if desired. Serves 6.