Chili Rellenos - cooking recipe

Ingredients

2 (4 oz.) cans green chilis, drained
1 lb. Monterey Jack cheese
1 lb. Cheddar cheese
4 eggs, separated
2 medium tomatoes, sliced
2/3 c. evaporated milk, undiluted
1 Tbsp. flour
1/2 tsp. salt
pepper

Preparation

Preheat oven to 325\u00b0.
Grate cheese and mix with chilis.
Turn into buttered casserole (I use 12 x 8 x 2-inch).
Beat egg whites until stiff.
In small bowl, combine yolks, milk,
flour, salt and pepper.
Fold in egg whites.
Pour mix over cheese and \"ooze\" into cheese.
Bake 30 minutes.
Arrange tomato slices on top (thin slices).
Bake 30 minutes longer.
Serves 8.