Serena Cash's Chili Relleno Casserole

Total Time: 1 hr 45 mins Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ingredients

• 24 ounces canned whole green chili peppers (i like hatch brand, other brands include del monte, old el paso, and ortega.)
• 1 lb sharp cheddar cheese, shredded
• 1 lb monterey jack cheese, shredded
• 8 ounces evaporated milk
• 4 eggs, separated
• 3 tablespoons flour
• 8 ounces canned tomato sauce
• 1 teaspoon salt (or to taste)
• 1 teaspoon pepper (or to taste)

Recipe

• 1 preheat oven to 350 degrees fahrenheit.
• 2 prepare chili peppers by taking them out of their cans, removing the seeds, rinsing and draining them.
• 3 place the chili peppers flattened in a 9" x 13" x 2" casserole dish or pan.
• 4 cover with layer of shredded cheddar cheese, then with layer of shredded monterrey jack cheese.
• 5 beat egg whites until stiff, not dry.
• 6 beat egg yolks. add milk and flour to the egg yolks; salt and pepper to taste.
• 7 fold egg whites into the egg yolk mixture, gradually stirring them into the mixture.
• 8 pour mixture over the chili peppers and cheese in the casserole dish.
• 9 bake, covered, at 350 degrees fahrenheit for 1 hour.
• 10 take casserole out, carefully uncover the casserole and pour can of tomato sauce on top. return to oven and bake an additional 30 minutes uncovered.
• 11 let cool for at least 30 minutes and serve. provecho!