Chili Rellenos Casserole

Ingredients

• 3 7 oz cans whole green chilies
• 1 lb shredded Cheddar cheese
• 1 lb shredded Jack cheese
• 4 eggs separated
• 1 tomato cut in small chunks
• 23 c evaporated milk
• 1 Tbsp flour
• 1 Tbsp sugar
• 12 tsp salt

Directions

1. Rinse chilies slit open and remove all seeds
2. In a 13 x 9-inch baking dish alternate chilies with cheeses to make 2 or 3 layers
3. In separate bowl beat egg whites until stiff
4. In another bowl beat yolks until foamy
5. Beat in evaporated milk flour sugar and salt
6. Fold egg whites into yolk mixture
7. Pour over chilies and cheese
8. Bake at 325 for 25 minutes
9. Arrange tomato chunks on top
10. Return to oven and bake 25 minutes longer
11. Serve warm