Green Chilies Stuffed With Cheese
|Tomatoes||2 Medium, sliced|
|Canned green chili peppers||4|
|Monterey jack cheese/American cheese||2 Ounce, cut into 4 strips|
|Eggs||2 Medium, separated|
|Baking powder||1⁄2 Teaspoon|
Preheat oven to 350°F.
Season tomatoes with salt and pepper.
Place in a shallow 1-quart casserole.
Fill each pepper with a 1/2-ounce strip of cheese and layer over tomatoes.
In bowl combine egg yolks, flour, and baking powder, and beat until thickened.
In another bowl beat egg whites until stiff but not dry.
Gradually fold beaten whites into yolk mixture and spread over layered peppers and tomatoes.
Bake 30 minutes or until lightly golden and firm.