John Wayne Casserole

• 2 (4 oz.) cans green chili peppers
• 1 lb. Monterey Jack cheese, grated
• 1 lb. Cheddar cheese, grated
• 4 egg whites
• 4 egg yolks
• 2/3 c. canned evaporated milk, undiluted
• 1 Tbsp. flour
• 1/2 tsp. salt
• 1/8 tsp. black pepper
• 2 medium potatoes, cooked a while and sliced

1. Preheat oven to 325u0b0.
2. Drain peppers, remove seeds and dice them.
3. In large bowl combine grated cheese and green chilies, turn into well buttered 12 x 8 x 2-inch (2-quart) casserole dish.
4. Beat egg whites in large bowl until stiff peaks form.
5. Beat egg yolks in separate bowl with milk, flour, salt and pepper; mix well until blended.
6. "Gently" fold egg whites into egg yolk mixture.
7. Do not beat!
8. Pour egg mixture over the cheese mixture in the casserole, using a fork, kind of ooze it through the cheese.
9. Don't whip it up.

green chili peppers, cheese, cheddar cheese, egg whites, egg yolks, milk, flour, salt, black pepper, potatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=479005 (may not work)