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Found this recipe idea at Allrecipes yesterday and decided to give it a try last night. Made a couple of changes to the original recipe by using a smaller casserole dish (which slightly increased the baking time), lightly stuffed the chilies with cheese instead of layering them empty in the baking dish and spiced up the plain tomato sauce. I live alone so there are plenty of leftovers for today and tomorrow and since I am drooling for the taste again this morning, I am off to reheat some for breakfast with a cup of coffee ;-)
Preheat oven to 350 degrees F and oil an 8 x 8 inch baking dish.
Gently spoon in about a teaspoon or more of the Jack cheese inside of each chili and evenly layer half of the stuffed chilies into the bottom of the baking dish. Sprinkle with half of the remaining Jack and half of the Cheddar and cover with remaining chilies.
Mix together the eggs, milk and flour in a bowl, pour over the top of the chilies and bake for 30 minutes.
Meanwhile, mix tomato sauce, garlic, onion, chili powder, pepper, salt, and salsa in a bowl and set aside.
Remove chilies and cheese from oven, pour tomato mixture evenly over the top, sprinkle with the remaining cheese and continue baking another 15 to 20 minutes.
This can be done in 20 minutes and can be as hot as you like.
Total Time: 20
Yield: 4 hungry
Source: kraft.com with some changes
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Combine grated cheeses and chilies and put in well buttered 2 qt. casserole. Beat egg whites until stiff. In bowl combine egg yolks, milk, flour, salt, pepper, and blend well. Fold egg whites into yolk mixture. Pour over cheese and chilies. Using fork, swirl egg mixture through cheese. Bake 30 minutes at 350 degrees F; put on tomato slices and bake 30 minutes longer.
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