4 corn tortillas
1 T. olive oil
1/2 cup finely chopped onion
2 cups jalapeno-flavor jack cheese, shredded (or your favorite cheese w/ a kick)
1 pkg. cheese sticks or cut your favorite cheese into strips.
2 – 7oz. cans whole green chilies, drained
1/2 cup finely chopped fresh cilantro
4 eggs, separated
2 T. flour
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 cooked well and is soft. Add tortillas and remaining oil, turn heat up to high, and stir until it starts to brown, 8 to 10 minutes.
3. Spread tortilla mixture in an 8- by 12-inch oval or rectangular casserole dish (at least 2 in. deep).
4. Sprinkle 1 cup of cheese over the tortilla mixture. Cut cheese sticks in half lengthwise, about 1/4 inch thick.
5. Drain chilies and stuff equally with cheese sticks. Lay chilies in a single layer in casserole. Sprinkle with cilantro.
6. Whip egg whites with a mixer on high speed until they have soft peaks; set aside.
7. Mix egg yolks with flour, then beat on high speed until a light lemon yellow, 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 remaining cup of shredded cheese.
8. Bake in a 375° oven until topping is golden brown and feels firm when lightly touched, about 15 minutes. Cutting through chilies, scoop from casserole to serve. Garnish with your favorite Mexican toppings; sour cream, green onions, guacamole, black olives, whatever floats your boat. 🙂
You may want to serve with a side of tortilla chips too.