Chili Rellenos - cooking recipe

Ingredients

2 large cans Ortega chiles
6 to 8 oz. Monterey Jack cheese, sliced in 1/2 x 4-inch slices
12 small (9 large) eggs, separated
salt and pepper

Preparation

Beat yolks in separate bowl.
Beat whites until frothy.
Fold together with salt and pepper to taste.
Spray bottom of a 9 x 13-inch dish with Pam.
Layer chiles, cheese to top of dish.
Pour eggs slowly over chiles covering entirely.
Bake uncovered at 350\u00b0 for 1 hour.
Let stand 15 minutes.