This casserole is one that my mother used to make.
6 eggs, separated
1 tablespoon flour
1/4 teaspoon salt
1/4 teaspoon pepper
1 (7 ounce) can diced green chiles
1/4 pound (4 ounces) cheddar cheese, jack cheese, or Mexican cheese blend
Method:
Preheat oven to 325*. Beat egg whites until stiff. Beat yolks separately. Mix flour and spices with beaten yolks. Fold whites into yolk mixture. Pour half the batter into a greased 9 x 13 inch pan. Shake chiles in a sieve to remove any excess liquid. Layer over egg mixtures. Cover with cheese, reserving a small amount of cheese to sprinkle over the top layer of egg mixture. Pour remaining eggs over cheese layer. Bake for 20 minutes. Remove from oven and sprinkle with reserved cheese. Return to oven for 5 - 8 minutes.
Makes 6 servings.
Baked casserole
Note: The original recipe called for 2 (4 ounce) cans of whole chiles, but I prefer the chopped chiles. If you prefer to use whole chiles, rinse chiles and make a lengthwise slit in each one. Layer the chiles over the egg mixture.
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