Looking for a different accompaniment for your next meal? These Mexican style pancakes go with almost any entrée. Or serve a short stack with sour cream for a light lunch.

Cheesy Green Chile Pancakes

2 large eggs, separated and yolks slightly beaten
4 teaspoons all-purpose flour
1 teaspoon salt
1/2 teaspoon dried oregano leaves, crushed
1 (7-ounce) can ORTEGA® Diced Green Chiles
1/2 cup shredded cheddar cheese
1/2 cup shredded Monterey Jack cheese
1/2 cup green onion, finely chopped
1/3 cup celery, finely chopped
3 tablespoons sweet red bell pepper, finely chopped

1. Beat egg whites till firm.
2. Combine egg yolks, flour, salt and oregano in medium bowl. Fold in egg whites, chiles, cheddar cheese, Monterey Jack cheese, green onions, celery and bell pepper.
3. Coat bottom of medium skillet with oil; heat over medium heat until oil is hot.
4. Drop 1/4 cup batter into skillet; cook until golden brown on bottom. Turn over; cook until underside is golden brown and pancake is cooked through. Serve with sour cream; if desired.

Makes 8 servings.

Recipe is the property of Nestlé® and Meals.com, used with permission.