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
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|Serving Size: 1 Serving (355g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 343 (46%)|
|Amt Per Serving||% DV|
|Total Fat 38.2g||51 %|
|Saturated Fat 16.6g||83 %|
|Monounsaturated Fat 12.3g|
|Polyunsanturated Fat 5.2g|
|Cholesterol 755.5mg||232 %|
|Sodium 627.9mg||22 %|
|Potassium 510.6mg||13 %|
|Total Carbohydrate 60.7g||18 %|
|Dietary Fiber 8.1g||33 %|
|Sugars, other 52.6g|
|Protein 42.4g||61 %|
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Calories per serving: 745
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