Chili Rellenos

Directions

1. 1
   Drain peppers and cut open; remove seeds and pat dry.
2. 2
   Line the bottom of a greased 13 x 9-inch baking pan with the peppers. Preheat oven to 350° or 375°.
3. 3
   Cover peppers with the grated cheeses.
4. 4
   Mix tomato sauce, evaporated milk, egg yolks, flour, salt and pepper; set aside.
5. 5
   Beat egg whites until stiff.
6. 6
   Fold into tomato sauce mixture.
7. 7
   Spread over cheeses.
8. 8
   Bake at 375° for 30 minutes or at 350° for 45 minutes.