Wash the chiles, removing the seeds, and dry on paper towels.
Grate the cheeses. Reserve 1/2 cup of each of the two cheeses, mixing them together in a small bowl.
This will go on top of the casserole later, so you can place it in the refrigerator for now.
In a medium-sized casserole dish, approximately 8 x 11 (9 x 13 is too big), layer 1/2 of the chiles, all of the cheddar cheese, the remaining chiles, then all of the jack cheese.
Separate the eggs. Beat the yolks and add the evaporated milk, flour and salt, beating until frothy.
Beat the whites separately for about a minute.
Combine the two egg mixtures and beat for a few seconds longer so that they are well-mixed.
Pour the egg mixture over the chiles and cheese. Bake at 300F for 1 hour, then spread the tomato paste over the top.
Sprinkle with the reserved cheese from the refrigerator.
Bake 1/2 hour longer.
Let stand for 5 minutes before serving.
Serve with Spanish rice, if desired.
This recipe calls for canned chiles, and when you buy them, make sure you get the whole ones, not the diced. You’ll need to wash them and remove the seeds. I usually run my finger along one side of the chile to open it up, and then I just wash the seeds away with the running water. Dry on paper towels, and then grate the cheeses.
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|Serving Size: 1 Serving (374g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 503 (65%)|
|Amt Per Serving||% DV|
|Total Fat 55.9g||75 %|
|Saturated Fat 34.1g||171 %|
|Monounsaturated Fat 16.3g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 288.6mg||89 %|
|Sodium 1402.6mg||48 %|
|Potassium 760.6mg||20 %|
|Total Carbohydrate 22.5g||7 %|
|Dietary Fiber 2.9g||11 %|
|Sugars, other 19.6g|
|Protein 47.1g||67 %|
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Calories per serving: 773
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