3 7-ounce cans whole green chilies or a can of pumpkin pie the size of the whole green chili peppers 1 kg of cheddar cheese - 1 pound shredded mozzarella or Jack cheese, grated - 3 to 5 eggs 1 12 ounce can evaporated milk or 3 / 4 cup skim milk 3 Tbsp. Flour 1 doz. Corn tortillas Big Glass picante sauce 1 tsp. each ground cumin salt, pepper, garlic salt, onion powder

Instructions for removing seeds from chilies, thin and light pat
dry. Cut into 1 / 2 "wide strips. Cut tortillas in the sameStrips.
In well-greased 9x13 pan (lasagna pan is good!), Layer half of the
Chile strips. Top with half the tortilla strips. Top with jack cheese. Top with remaining chili strips. Top with tortilla strips. Top with cheddar cheese.
HURRY TIP: If you chili and tortilla strips back and forth, the end results will hold together better.
In large bowl, mix egg yolks, milk, spices and flour.
In large (your other) bowl beat egg whites until stiff, then gently foldEgg yolks into the mixture. Pour over pot results.
HURRY TIP: I make separate version 3 eggs, and I do not the eggs - just mix em up and it works fine.
Bake at 350F for 45 minutes. Spoon picante sauce over taste and bake another 15 minutes. Let stand, about five minutes before serving. Excellent served cold. Serves a bunch!

land thai restaurant Land Thai Kitchen new restaurant 2009-2010