Serena Cash's Chili Relleno Casserole

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.

• Ready In: 1 hr 45 mins
• Serves: 8
• Yields: 1 casserole, 9

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)

Directions

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!