OR one pumpkin-pie can size of whole green chilis
1 lb. cheddar cheese – grated
1 lb. Mozzarella or jack cheese – grated
3 to 5 eggs
1 12-oz. can evaporated milk
OR 3/4 cup skim milk
3 Tbsp. flour
1 doz. corn tortillas
Large jar picante sauce
1 tsp. each
Remove seeds from chilis, flatten and lightly pat dry. Cut into 1/2″ wide strips.
Cut tortillas in similar strips.
In well-greased 9×13 pan (lasagna pan is good!), layer half the chili strips.
Top with half the tortilla strips.
Top with jack cheese.
Top with rest of chili strips.
Top with tortilla strips.
Top with cheddar cheese.
HURRY HINT: If you crisscross chili and tortilla strips, end results will hold together better.
In large mixing bowl, mix egg yolks, milk, spices and flour.
In large (your other one) mixing bowl, beat egg whites until stiff, then fold gently into yolk mixture. Pour results over casserole.
HURRY HINT: I make the 3 egg version and I don’t separate the eggs – just mix em up and it works out just fine.
Bake at 350F for 45 minutes. Spoon picante sauce to taste over top and bake additional 15 minutes.
Let stand about five minutes before serving. Also excellent served cold. Serves a BUNCH! Wrap up a slice in a tortilla to carry in for a work lunch, or serve with Spanish rice and refried beans for a hearty dinner.
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