4 oz.cans whole green chilies
12 oz. can refrigerated flaky biscuits
3 eggs, separated
¼ tsp salt
about 2 oz. of taco sauce
warm with 1 can tomato sauce
Heat oven to 375°. Grease cookie sheet. Cut chiles lengthwise to make 10 pieces. Remove seeds and ribs; rinse and drain. Cut cheese into 10 pieces
3” x ½” x ½”. Wrap each piece of cheese with piece of chili. Separate dough into 10 biscuits. Press or roll out each to 4” circle. Place 1 chili wrapped cheese piece onto each circle’ fold dough over to cover completely. Firmly pinch edges to seal. Form each into finger shaped roll; place seam side up on greased cookie sheet.
Bake at 375° for 10-12 minutes or until light golden brown. Meanwhile, prepare topping in small bowl. Beat egg whites until stiff peaks form. In second bowl, beat egg yolks and salt. Gently fold egg yolk mixture into egg whites until just blended. Spoon mounds of egg mixture over each partially baked roll, covering completely. Bake an additional 12-15 minutes or until golden brown. In small saucepan, heat taco sauce. Spoon over chili rellenos.