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Chili Relleno Casserole

6 lg Eggs
1 lb Longhorn cheese (colby)
1 lb Jack cheese
8 oz Green chilies, whole (1 large can)

Preheat the oven to 350 degrees F. Separate whites from yolks. Whip whites until stiff. Beat yolks until smooth. Fold yolks into whites. Season, salt & pepper, as wished.

Grate cheeses and combine together. Grease a 9x13-inch casserole dish. Spread small amount of egg mixture in dish. Split open green chilies and layer on top of mix in dish. Sprinkle grated cheese on top. Spread some more egg on top of that.

Repeat until the ingredients are gone (finish with egg). Bake for 25 minutes, or until brown. Serve warm with salsa.

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