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| 28 oz |
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Green chile |
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| 1/2 lbs |
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Cheddar cheese, grated |
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| 1/2 lbs |
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Monterey Jack cheese, grated |
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| 4 |
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Eggs, separated |
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| 2/3 cup |
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Evaporated milk |
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| 1 tbs |
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Flour |
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| 1/2 tsp |
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Salt |
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| 1/8 tsp |
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Pepper |
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| 1 |
Layer chiles, cheeses, milk, flour, salt and pepper in a 9x13 pan. Beat egg whites till very stiff. Fold into the yolks. Pour over total cassorole. |
| 2 |
Bake at 325° for 45 minutes |
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| Recipe Source |
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Author: Michelle Farrer |
| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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