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.