INGREDIENTS

INSTRUCTIONS

1. Stack tortillas and cut into about 1/2-inch squares.
2. In an 11- to 12-inch frying pan, combine 1 teaspoon oil and the onion.
Stir often over medium-high heat until onion is limp, about 3 minutes. Add
tortillas and remaining oil, turn heat to high, and stir until small bits
start to brown, 8 to 10 minutes.
3. Scatter tortilla mixture in an 8- by 12-inch oval or rectangular
casserole (at least 2 inches deep).
4. Shred 2 cups cheese; sprinkle 1 cup over the tortilla mixture. Cut
remaining cheese into sticks about 1/2 inch thick.
5. Drain chilies and stuff equally with cheese sticks. Lay chilies in a
single layer in casserole. Sprinkle with cilantro.
6. Separate eggs. Whip whites with mixer on high speed until they hold soft
but distinct peaks; set aside.
7. Mix eggs yolks (use unwashed beaters) with flour, then beat on high
speed until paler in color, about 2 minutes. Beat half of the whites into
the yolks, then fold in remaining whites and pour mixture over chilies,
scraping bowl. Top egg mixture with shredded cheese.
8. Bake in a 375 degree oven until topping is golden brown and feels firm
when lightly touched, about 15 minutes. Cutting through chilies, scoop from
casserole to serve.
Recipe by: Sunset Magazine, February 1997 Posted to MC-Recipe Digest V1
#636 by Rooby <MsRooby@sprintmail.com> on Jun 05, 1997

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