Chili Rellenos - cooking recipe

Ingredients

3 cans whole Ortega chili peppers
1 lb. sharp Cheddar cheese, grated
1 lb. Monterey Jack cheese, grated
4 eggs, separated
1 large can evaporated milk
2 Tbsp. flour
1 large can tomato sauce

Preparation

Split chilies and seed.
Line 2-quart casserole with a layer of chilies, add a layer of mixed cheeses.
Repeat until all chilies and cheese are used, but end with chilies.
Beat egg yolk and canned milk and pour over chilies and cheese.
Beat egg whites until stiff and fold in the flour.
Spread this on top.
Cover the whole thing with tomato sauce.
Bake at 325\u00b0 exactly 1 hour.
Let set for 10 to 15 minutes before eating.