- 4
Ingredients
- 3 eggs, separated
- 3/4 cup milk
- 3/4 cup all-purpose flour
- 1/2 tsp salt
- 1 Tbsp butter or margarine
- 1/2 cup chopped onion
- 2 cans (7oz ea) whole green chilies, drained
- 8 slices (1oz ea) Monterey Jack cheese, cut into halves
- Garnishes: sour cream, sliced green onions, pitted ripe olive slices, guacamole and salsa
Preparation
Step 1
Preheat oven to 350 deg
Combine egg yolks, milk, flour and salt in blender or food processor container. Cover; process until smooth. Pour into bowl and let stand.
Melt butter in small skillet over medium heat. Add onion; cook until tender.
Pat chilies dry with paper towels. Slit each chili lengthwise and carefully remove seeds. Place 2 halves of cheese and 1 Tbsp onion in each chili; reshape chilies to cover cheese.
Place chilies in single layer in greased 13x9" baking dish.
In small clean bowl, beat egg whites until soft peaks form; fold into yolk mixture. Pour over chilies.
Bake 20 to 25 minutes or until topping is puffed and knife inserted in center comes out clean. Broil 4 inches below heat 30 seconds or until topping is golden brown.