Chile Rellenos Casserole

Another pinterest recipe originally from Winner Dinners. I followed the recipe as is but next time I think I would change the tomato paste layer, maybe use an enchilada sauce or something, the paste was just a little too strong for me. This is actually quite good though, and very crustless quiche like with all that baked eggs and cheese!




3 7-oz. cans whole green chiles
1 pound cheddar cheese, grated
1 pound jack cheese, grated
4 eggs
1 can evaporated milk
3 tablespoons flour
1 teaspoon salt
1 6 oz. can tomato paste
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Wash the chiles, removing the seeds, and dry on paper towels. Grate the cheeses. Reserve 1/2 cup of each of the two cheeses, mixing them together in a small bowl. This will go on top of the casserole later, so you can place it in the refrigerator for now. In a medium-sized casserole dish, layer 1/2 of the chiles, all of the cheddar cheese, the remaining chiles, then all of the jack cheese. Separate the eggs. Beat yolks and add evaporated milk, flour and salt, beating until frothy. Beat whites separately for about a minute. Combine the two egg mixtures and beat for a few seconds longer so that they are well-mixed. Pour the egg mixture over the chiles and cheese. Bake at 300 for 1 hour. Then spread the tomato paste over the top. Sprinkle with the reserved cheese you placed in the refrigerator. Bake 1/2 hour longer. Let stand for 5 minutes before serving.