Nancy Yeager shares this recipe which she obtained from Mary and Mike Edmiston. She says that it's a great party favorite.

Chili Rellenos

1 lb. cheddar cheese, grated
1 lb. Monterey Jack, grated
12 oz. evaporated milk
4 eggs
chopped green chili (2 cans works well)
8 oz. tomato sauce (optional)

Grease a 9x13 pan. Layer half of the chili (1 can) on the bottom. Next layer all the cheddar cheese, then the remaining chili ( or can), and the jack cheese. Beat the egg whites and yolks separately.

Add evaporated milk to the yolks, then fold in the whites. Put on top of the cheese, spreading evenly. Bake at 325 degrees for 1 hour. Top with tomato sauce. Let stand 5 minutes.