Dear Jeanne: This recipe was a family favorite when my children were growing up. Is there any way to make a heart-healthy version? — Bonnie Daly, San Diego

Dear Bonnie: I have prepared recipes similar to this one, but I agree with you — this is great!

Beating the egg whites to peaks is the difference in this recipe, which gives it a souffle-like texture. As with a souffle, it is airy, puffy and gorgeous right out of the oven. As you remove it from the oven, it sinks down, but it still looks fine and tastes delicious. It is very cheesy, but you are eating only 2 ounces of cheese per serving, so pair it with a salad and salsa, and you've got a very satisfying meal.

I used a glass casserole dish, which cooks more quickly at a lower temperature. If you use a metal dish, increase the temperature to 350 F.


2 (4-ounce) cans green chilies, drained

1 pound Monterey Jack cheese, grated

1 pound cheddar cheese

4 egg whites

4 egg yolks

2/3 cup evaporated milk

1 tablespoon unbleached all-purpose flour

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

Dice chilies and combine with cheeses. Put into a well-greased shallow dish (2-quart, 12-by-8-by-2-inch). At high speed, beat egg whites until peaks form. Set aside egg whites, and mix egg yolks, milk, flour, salt and pepper. Fold whites into egg mixture. Pour over cheese. Ooze through cheese with a fork. Bake at 325 F for 60 minutes.

Makes 8 servings.


2/3 cup evaporated skim milk

2 tablespoons unbleached all-purpose flour

1/2 teaspoon freshly ground pepper

2 (4-ounce) cans mild green chilies, diced

16 ounces reduced-fat four-cheese Mexican blend, grated

5 egg whites

Salsa (optional)

1. Preheat the oven to 325 F.

2. Spray a 9-by-13-inch glass casserole dish with nonstick spray. Set aside.

3. Mix the milk, flour and pepper together and combine with the chilies and cheese. Set aside.

4. Beat the egg whites with a mixer on high speed until peaks form, about 2 minutes. Fold into the cheese mixture. Pour into the prepared dish. Bake for 35 minutes. Serve with salsa, if desired.

Serves 8.

Each serving contains approximately: Original Recipe: 511 calories; 40 gm fat; 210 mg cholesterol; 919 mg sodium; 5 gm carbohydrates; 32 gm protein; trace of fiber. Revised Recipe: 202 calories; 10 gm fat; 31 mg cholesterol; 624 mg sodium; 5 gm carbohydrates; 18 gm protein; trace of fiber.

Jeanne Jones is the author of 33 cookbooks, most recently "Cooking From the Cupboard" (Rodale Press). For more information, you can go to her Web site, Send your recipe for revision to: Cook It Light, Deseret Morning News, P.O. Box 1212, La Jolla, CA 92038. Please include a stamped (63 cents), self-addressed envelope. © King Features Syndicate Inc.