"sf" > wrote in message
...
>
> I don't make this for breakfast... but it's good for dinner.
> YUM!
>
> `````````````
>
> On Mon, 06 Dec 2004 18:21:22 GMT, "Dimitri"
> > wrote:
>
>>
>> Chile Relleno Casserole
>>
>> 1 ½ lbs. Monterey Jack Cheese (Grated)
>> 1 ½ lbs. Cheddar Cheese (Grated)
>> 2 large cans Whole Ortega Chiles
>> 12 Eggs (Separated)
>> 6 Tbsp. Flour
>> 1 Cup Evaporated Milk
>>
>>
>> (THIS RECIPE MAKES ONE 9 x 13 and ONE 8 X 8 DISH)
>>
>> Spray bottom of baking pans with PAM to prevent sticking problems for
>> cheese
>>
>> 1. Pull apart chiles into strips and layer half into
>> bottom
>> of two 9 x 13 pans and cover with half the cheese.
>> Repeat with other half of chiles and cheese.
>> (At this point, you may want to cover and
>> refrigerate
>> until ready to bake, or freeze until ready to bake.)
>> 2. Beat egg whites with a fork until frothy.
>> 3. Beat egg yolks with flour and milk, then add to egg
>> whites.
>> 4. Pour evenly over cheese and chiles.
>> 5. Bake at 350 for about 45 minutes or until light
>> golden
>> brown on top.
>>
>>
>> Dimitri

Actually a person at work made several for a breakfast meeting. I flipped
and it has been a staple ever since. One other hint - if cooking for a
crowd - use the broiler and some cookie trays for toasting English muffins
Bagels etc. It takes watching but well worth the effort.

Dimitri