Chili Rellenos - cooking recipe

Ingredients

4 cans El Paso whole mild chili peppers
8 oz. grated Cheddar cheese
8 oz. grated Monterey Jack cheese
1 small can tomato sauce
1 small can evaporated milk
3 eggs, separated
3 Tbsp. flour
dash of salt
dash of pepper

Preparation

Drain peppers and cut open; remove seeds and pat dry.
Line the bottom of a greased 13 x 9-inch baking pan with the peppers. Preheat oven to 350\u00b0 or 375\u00b0.
Cover peppers with the grated cheeses.
Mix tomato sauce, evaporated milk, egg yolks, flour, salt and pepper; set aside.
Beat egg whites until stiff.
Fold into tomato sauce mixture.
Spread over cheeses.
Bake at 375\u00b0 for 30 minutes or at 350\u00b0 for 45 minutes.