Chili Rellenos Casserole

3   7-ounce       Cans whole mild chilies (or 4  4ounce diced chilies)

(Use diced chilies if making this dish as an appetizer)

2 Lb                  Shredded Cheese-Cheddar & Jack mixed works well

5                        Egg Yolks

1  12 oz            Can Evaporated Milk

3  Tbl                Flour

1  tsp                Salt

5                       Egg Whites

Optional for serving:  salsa, chopped cilantro, sliced avocado, ????

Preheat oven to 350F.  Spray 9x13 pan with non-stick spray.  Place chilies in pan and top with cheese.  Place yolks in medium-large bowl.  Add milk, flour, salt.  Whisk to combine.  In large bowl beat egg whites until stiff & glossy.  Add egg whites to yolk mixture; fold to combine.  Pour over cheese.  Bake 1 hour in preheated oven.  Serve with accompaniments.

If made as an appetizer, cut into 2” squares.