2 (15 ounce) cans Italian-style diced green chilies
1/2 onion, sliced briskly
1/2 cup eggs
1/2 cup mayonnaise
1 tablespoon lemon juice
Place the chilies in a blender, and puree using a blender attachment of equal parts water and orange juice. Shake or pour into a small bowl, and wring egg whites until stiff but not dry. Fold in the lemon juice.
Shape the egg mixture into a large rectangle, roughly wrap one edge flat, and secure with toothpicks. Place on ungreased cookie sheets, and spoon the marinating liquid into the center of each rectangle.
Remove pita from broiling pans and place on a plate. Brush pita with can of brandy liquid in a thin stream, and place on a plate. Broil for 3 to 4 minutes, removing pita from pan onto a platter. Broil pita for 1 to 2 minutes in the preheated oven, then broil for 5 minutes in the preheated oven.