Chile Relleno Casserole

I like this recipe better than any of the others because the egg topping is fluffy and just a bit crusty.

2  7 oz. can whole chiles or more              1 large can evap. milk
            4 eggs, separated                                       2 Tbsp flour

about 1 lb each, sharp and jack cheese, sliced or shredded

(try shredded Mexican mix to make a layer about ¾-1" thick)

Open chiles, remove seeds, if desired.  Place in the bottom of a 9 x 13” baking dish. (For half recipe, I used a 10-inch pie plate.)  Spread cheese over the chiles.

Whip egg whites until stiff, mix in flour; set aside.  Beat egg yolks and milk, fold in beaten egg whites.  Pour over cheese.

Bake uncovered at 325 for 50-60 minutes, or until golden brown.  Serve immediately.

I served this garnished with some chopped cilantro, Mexican Rice and a little cabbage slaw with Mexican flavors.