Submitted by Denise Horn Zavat
12 inch Dutch Oven with Casserole dish that fits inside (Preformed foil type works)
3 Tbsp Flour
1 Can Evaporated Milk
1 tsp Cilantro (Dried Flakes)
Salt to taste
Pepper to taste
½ Tbsp Butter
2 Large Cans of whole green chili’s
1 lb Cheddar Cheese shredded
1 lb Monterey Jack Cheese shredded
Perheat 12 inch Dutch Oven 325°
Separate Egg whites from yolks (Keep both)
In large bowl combine Egg Yolks, Flour, Couple dashes of Salt & Pepper. Beat Well.
In another bowl beat egg whites until stiff. Fold egg whites into the yolk mixture.
Use butter to grease a casserole dish that fits in your Dutch Oven. Lay out half the chili’s in the bottom of the casserole dish. Spread the Cheddar Cheese on the chili’s.
Lay out the other half of the chili’s on top of the Cheddar Cheese layer. Then spread the Monterey Jack Cheese on top of that second layer of Chili’s.
Pour the egg mixture on top.
Bake for 45 minutes @ 325° or until an inserted knife comes out clean.