Chile Cheese Bake

• 12 ounces Green chile (3 of the 4 oz Ortega cans)
• 3/4 pound Cheddar cheese, shredded
• 3/4 pound Monterey jack cheese, shredded
• 1 can Evaporated milk
• 4 Eggs, separated
• 3 Tablespoons Flour
• 16 ounces Tomato sauce
• Salt and pepper, To taste
• 1 pound Ground beef, optional
• 1 package Taco seasoning mix, optional

1. 1.tlatten chiles
2. 2.tlace half of chiles in bottom of 9x13 casserole dish
3. 3.tover with cheddar cheese
4. 4.tptionally, add 1 lb ground beef cooked as per directions on taco seasoning mix
5. 5.tine with remaining peppers
6. 6.tover with jack cheese
7. 7.teat egg yolks and whites separately
8. 8.to yolks, add milk, flour, salt and pepper
9. 9.told yolks into whites
10. 10.tour over cheese
11. 11.take covered at 350 degrees for 1 hour
12. 12.tour tomato sauce over top
13. 13.take uncovered for 30 minutes

green chile, cheddar cheese, cheese, milk, eggs, flour, tomato sauce, salt, ground beef

Taken from www.epicurious.com/recipes/member/views/chile-cheese-bake-50044930 (may not work)