Instructions: Saute onion and garlic in hot oil in a large skillet over medium-high heat until tender. Stir in chili and salsa; cook until thoroughly heated. Spoon half of mixture into a lightly greased 13- by 9-inch baking dish.

Stir together eggs, cottage cheese, and 1 cup Cheddar cheese. Spoon about 1/4 cup mixture evenly on 1 side of each egg roll wrapper, and roll up. Place, seam-side down, in baking dish. Spoon remaining chili mixture evenly over top, spreading to completely cover wrappers.

Bake, covered, at 350 degrees for 45 minutes. Uncover and sprinkle with remaining 1/2 cup Cheddar cheese; bake 5 more minutes or until cheese is melted. Let stand 5 minutes.

This recipe yields 6 servings.

Comments: To lighten recipe, substitute low-fat chili without beans, low-fat cottage cheese, and reduced-fat shredded Cheddar cheese.

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