Time for our weekly Cooking with SDNGal feature. Today's recipe comes from my Grandma Evie who was the cutest thing ever to come out of Oklahoma. Tiny, southern, adorable. I was looking through her old recipe box, trying to find her recipe for baked custard when I came across today's feature: Chili Relleno Casserole. I couldn't help myself...I decided to try it out! Mostly because I LOVE chili rellenos but also because it seems so 1950s to me. And away we go:

Chili Relleno Casserole

2- 7oz cans of diced or whole HOT green chilies (or you can use mild)

1/2 lb shredded jack cheese

4 tsp flour

4 eggs, seperated 

In a 9 inch pie pan layer the first 1/2 of the chilies, then 1/2 of the cheese. Repeat the layers: remaining 1/2 of the chilies, last 1/2 of the cheese. Then beat the egg whites until they are stiff. This takes a while. Don't give up hope! Then slightly beat the yolks and fold into the whites. Add the flour and a pinch of salt and pepper and stir gently. Pour over the top of the chili/cheese mixture. Bake at 350 degrees for 30 minutes. Serve hot. 

Yum.