1 (4 oz.) can whole green chilies, drained
1/2 c. Monterey Jack cheese, grated
2 eggs, beaten
1/4 c. grated Cheddar cheese
Corn tortillas
Tomato salsa
Sliced tomatoes for garnish

Split each chili lengthwise and remove seeds. Stuff with grated Monterey Jack cheese. Press together to keep cheese inside. Cut into bite size pieces.

Heat skillet; arrange chilies in skillet. When cheese begins to melt, add eggs. When eggs start to firm let egg run underneath chilies. Sprinkle Cheddar cheese on top. Serve with tortillas and tomato salsa. Garnish with tomato.