Step 1

Preheat your oven to 350° F and grate both cheeses if not already grated and set aside.  Spray a 9 x 13 baking dish with non stick cooking spray.

Step 2

Seed the hatch green chiles, split them open and lay ½ of them in the bottom of the baking dish.

Step 3

Add the grated cheddar cheese on top of the green chiles.  It may seem like too much but trust me, it’s perfect.

Step 4

Layer remaining Hatch green chiles on top of the cheddar adjusting so that there are not empty spots.

Step 5

Top the hatch green chiles with the pound of grated Jack cheese and even it out in the casserole dish.

Step 6

Separate egg whites from the yolks with an egg separator and set the egg yolks aside.

Step 7

Beat the egg whites with a mixer in a separate bowl until stiff and then set aside.

Step 8

Add the flour and milk to the egg yolks and mix well.   Gently fold the whipped egg whites into the egg yolk, flour, milk mixture.

Step 9

Gently pour the mixture over top of the Hatch chile relleno casserole and spread it out evenly.

Step 10

Cover your casserole dish with aluminum foil and place in preheated oven.   Bake the casserole for one hour, covered, uncover and bake 5-10 minutes longer to brown.

Step 11

Remove from oven and allow it to rest for at least 10 minutes before serving.