2 (3 oz.) cans whole green chilies
8 oz. Kraft Monterey or Cheddar cheese
10 oz. can Hungry Jack flaky biscuits
3 eggs, separated
1/4 tsp. salt
8 1/2 oz. bottle chunky taco sauce

Heat oven to 375 degrees. Grease cookie sheet. Cut chilies lengthwise to make 10 pieces. Remove seeds and ribs. Rinse and drain. Cut cheese into ten 3 x 1/2 x 1/2 inch pieces. Wrap each piece of cheese with a chile. Separate dough into 10 biscuits; press or roll each into a 5 inch circle. Place 1 chile wrapped cheese piece on each biscuit. Fold dough over piece of cheese; pinch to seal. Form each into a finger shaped roll; place seam side up on prepared sheet. Bake at 375 degrees for 10 to 12 minutes or until light golden brown. While rolls are baking, prepare topping. In small bowl beat egg whites until stiff. Fold in slightly beaten egg yolks just until blended. Fold in salt. Spoon mounds of egg mixture over each partially baked roll, covering each completely. Continue baking 12 to 15 minutes or until golden brown. In small saucepan, heat taco sauce. Serve hot chile rellenos topped with sauce. 10 servings.