Chili Rellenos Casserole - cooking recipe

Ingredients

3 (7 oz.) cans whole green chilies
1 lb. shredded Cheddar cheese
1 lb. shredded Jack cheese
4 eggs, separated
1 tomato, cut in small chunks
2/3 c. evaporated milk
1 Tbsp. flour
1 Tbsp. sugar
1/2 tsp. salt

Preparation

Rinse chilies; slit open and remove all seeds.
In a 13 x 9-inch baking dish, alternate chilies with cheeses to make 2 or 3 layers.
In separate bowl, beat egg whites until stiff.
In another bowl, beat yolks until foamy.
Beat in evaporated milk, flour, sugar and salt.
Fold egg whites into yolk mixture.
Pour over chilies and cheese.
Bake at 325\u00b0 for 25 minutes.
Arrange tomato chunks on top.
Return to oven and bake 25 minutes longer.
Serve warm.