For a weekend brunch, bake this in individual baking dishes, then lavish with your choice of condiments.
cup all-purpose flour
tablespoon butter or margarine
cup chopped onion
cans (7 ounces each) whole green chiles, drained
slices (1 ounce each) Monterey Jack cheese, cut into halves
Toppings: sour cream, sliced green onions, pitted ripe olive slices, guacamole and salsa
1. Preheat oven to 350°F. Grease 13×9-inch baking dish.
2. Combine egg yolks, milk, flour and salt in blender or food processor container. Cover and blend until smooth. Pour into bowl; let stand until ready to use.
3. Melt butter in small skillet over medium heat. Add onion; cook and stir until tender.
4. Pat chiles dry with paper towels. Slit each chili lengthwise and carefully remove seeds. Place 2 halves of cheese and 1 tablespoon onion in each chile; reshape chiles to cover cheese. Place in single layer in prepared baking dish.
5. Beat egg whites in small clean bowl until soft peaks form; fold into yolk mixture. Pour over chiles in baking dish.
6. Bake 20 to 25 minutes or until casserole is puffed and knife inserted in center comes out clean. Broil 4 inches below heat 30 seconds or until top is golden brown. Serve with desired toppings.