Prep 15 mins
Cook 1 hr 30 mins
This recipe is adapted from the recipe submitted by Serena Cash in Cookbook de la Junta, a cook book of recipes compiled by the Presidio Valley Woman's club of Presidio, Texas. Presidio is a border community on the Rio Grande River just north of the Big Bend National Park,and the cuisine there is very distinctive. I have had this recipe for 20 years and have made it for pot lucks and for main meals. It has always done well.
- 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)
- Preheat oven to 350 degrees Fahrenheit.
- Prepare chili peppers by taking them out of their cans, removing the seeds, rinsing and draining them.
- Place the chili peppers flattened in a 9" X 13" X 2" casserole dish or pan.
- Cover with layer of shredded cheddar cheese, then with layer of shredded Monterrey Jack cheese.
- Beat egg whites until stiff, not dry.
- Beat egg yolks. Add milk and flour to the egg yolks; salt and pepper to taste.
- Fold egg whites into the egg yolk mixture, gradually stirring them into the mixture.
- Pour mixture over the chili peppers and cheese in the casserole dish.
- Bake, covered, at 350 degrees Fahrenheit for 1 hour.
- 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.
- Let cool for at least 30 minutes and serve. Provecho!