1 large can of whole mild green chilies
3 cups shredded Monterey Jack
4 eggs, separated
2/3 cup evaporated milk
2 Tbsp flour
1 tsp. baking powder
1 jar salsa
In a greased 9 X 13" pan layer half of chilies, I opened them up, flat. Cover with half of the cheese. Repeat layers.
In a small bowl, whisk together egg yolks, milk, flour and baking powder.
In a large bowl beat egg whites until stiff. Fold yolk mixture into egg whites. Spread on top of casserole.
Bake in a 350 oven for 35 minutes. Remove from oven and spoon salsa over the top. Return to oven for 15 minutes. Let set for 10 minutes before cutting and serving.
This was every bit as good reheated for lunch as it was fresh out of the oven.
