Recipe courtesy of Lena Ingrande, family friend and "fantastic traditional Italian cook."
| 2 cans | Whole green chilies, 7 ounces each |
| 1 can | Whole green chilies, 3 ounce |
| 1 pound | Jack cheese, grated |
| 1 pound | Cheddar cheese, grated |
| 4 | Eggs |
| 1 can | Evaporated milk, 13 ounces |
| 1 Tablespoon | Flour |
| ½ teaspoon | Salt |
| ¼ teaspoon | Pepper |
| 1 jar | Spicy Gravy |
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Slice chilies lengthwise on one side. Open flat.
Lightly grease a 13" x 9" pan and lay the flattened chilies in one layer on the bottom of it.
Combine the grated Jack cheese and Cheddar cheese. Make a layer of the cheeses over the chilies.
Separate 4 eggs whites from their yolks. Beat the egg whites until stiff.
Then beat the egg yolks till smooth. Add salt, pepper, evaporated milk and flour.
Fold yolk mixture into stiffened egg whites. Pour the mixture over the chilies.
Cover and bake in a 325-degree oven for 50 minutes.
Remove cover and let brown, approximately 15 minutes.
In a saucepan, heat your choice of Spicy Gravy. Pour sauce over hot casserole and serve.
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