4 (7 oz.) cans whole green chilies
1/2 lb. Monterey Jack cheese
1 (16 oz.) skim ricotta cheese
6 eggs
1 1/4 c. skim or nonfat milk
1/4 c. flour
1/2 tsp. salt
Dash pepper
1/2 lb. Cheddar cheese, shredded

Grate Monterey Jack cheese. Combine with ricotta cheese. Slit chilies lengthwise on one side. Remove seeds and drain. Stuff chilies with cheese mixture and place on sides in 3 quart ungreased baking dish.

Mix 3 eggs and 3 egg whites, skim milk, flour, salt and pepper well. Pour over chilies. Sprinkle top with grated Cheddar cheese (amount varies to taste). Bake uncovered at 350 degrees for 45 minutes or until knife inserted comes out semi-dry. Top should be nicely browned.