2 large cans whole green chiles
½ lb. Monterey jack cheese, cut into ½-inch strips about 3 inches long (one per chile)
½ cup flour
½ tsp. Salt
pinch of Mexican oregano
4 eggs, separated
1 large can evaporated milk
1 lb shredded cheddar cheese
1 jar chunky salsa

Remove chiles from cans and rinse under cold water. Drain and place into a buttered 9x13-inch baking dish. Place one strip of jack cheese into each chile. Preheat oven to 350 degrees. Beat egg whites until they form stiff peaks. In a food processor mix egg yolks and milk. Add dry ingredients and process until smooth. Fold yolk mixture into egg whites until no white areas remain. Spoon mixture evenly over chiles. Bake for 25 minutes.

Remove casserole from oven and spoon salsa evenly over the top. Sprinkle the cheddar cheese evenly over the top. Return casserole to oven and finish baking 20 more minutes.

Remove casserole from oven, garnish with fresh chopped cilantro and let rest for 10 minutes before serving with salsa, warm flour tortillas, refried beans and rice.