8 oz. Monterey Jack cheese
26 oz. can whole peeled green chilies
6 eggs, separated
1/3 c. all-purpose flour
3/4 tsp. salt

May be made in advance, covered in refrigerator. May be frozen, best if frozen before baked.

Preheat oven to 400 degrees. Butter a shallow 2-quart casserole or 8- inch square baking dish. Cut cheese into strips 1/2 inch thick and 3 inches long. Remove and discard seeds from chilies. Cut each chili lengthwise into 3 inch strips. Wrap a chili strip around each piece of cheese; set aside. (I layer egg yolk mixture, green chilies and cheese, instead.)

In a large bowl, beat egg whites until soft peaks form; set aside. Without washing beaters, in a small bowl, beat egg yolks until creamy; beat flour and salt into yolks. Fold egg whites into yolk mixture. Spread 1/2 of egg mixture in bottom of buttered casserole. Top with chili-wrapped cheese (or layers of chilies and cheese). Add remaining egg mixture. Bake uncovered, 15 to 20 minutes or until set. Makes 6 servings.