| 1 |
Fry tortillas in oil and dip into heated sauce. |
| 2 |
Put 1 tortilla in the bottom of a 7 or 8-inch-diameter ungreased casserole (at least 2 inches deep); arrange the remaining tortillas, overlapping, around the side and slightly over the bottom center tortilla. |
| 3 |
Beat egg whites until stiff; set aside. Whith same beater whip egg yolks until slightly thickened, then beat in flour; stir in 1 cup of the cheese, the chiles (taste first to decide the amount of hot flavor you want, adding more or less as you like), and a little of the egg white. Fold yolk mixture into remaining whites and pour into tortilla-lined dish. |
| 4 |
Fold tortillas down over filling. Spoon salsa (remaining after you have dipped tortillas) onto tortillas, then sprinkle evenly with remaining cheese. |
| 5 |
Bake uncovered in a 375 F oven for 30 minutes. Garnish with pepper and serve. |
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