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Chili Rellano Casserole

by Warren 'Smitty' Smith


2 Large cans (27 oz) whole green chilies
1 lb Cheddar Cheese, Shredded
1 lb Monterey Jack Cheese, Shredded
1 Can (13 oz) Evaporated Milk
3 tbs Flour
4 Eggs, Separated
Salt and Pepper to taste


1.  Place 1/2 of the chilies in the bottom of a greased Dutch Oven
2. Cover with all the of the cheddar cheese
3. Top with rest of chilies
4.  Cover with all of the Monterey Jack cheese
5. Beat egg whites until stiff
6. Beat egg yolks with flour, milk, salt and pepper in a large bowl
7. Fold egg whites into yolk mixture and pour over casserole
8.  Bake in 325 degree (F) Dutch Oven for 45 minutes or until knife inserted into center comes out clean

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