Chile Relleno Casserole (Baked Chili Rellenos)

From Los Alamos, NM art teacher's cookbook

Ingredients:
6-8 green chiles (or 1 cup chopped green chili)
8 oz grated cheese of your choice (Cheddar, Monterrey Jack, Mozzarella)
3 egg whites
3 egg yolks
3 Tbsp flour
1/2 tsp baking powder
1/4 tsp salt

Roast and peel 6-8 green chiles (or 1 cup chopped green chili).  Grease 8 x 8" inch casserole.  Layer chilies, 4 oz grated cheese, chiles, 4 oz grated cheese.  (I think we usually triple it for a family of 8 and put it in a 9 x 13" casserole.  We also use cheddar where Monterrey Jack, Mozzarella, or similar was probably originally intended.)

Beat 3 egg whites until stiff.  In separate bowl, beat 3 egg yolks, 3 Tbsp flour, 1/2 tsp baking powder, and 1/4 tsp salt.  Fold into whites, then pour over chiles.  (I have also just added everything together without stiffening teh egg whites and that seems to work great -- actually, I don't think I've ever stiffened the egg whites, though I have beat a little air into them.)

Bake at 350 degrees F for 20-30 minutes, or until browned.  Don't over-bake - dries out easily.  Serve with green chili salsa of choice.