Enchilada Style Chili Rellenos

Red chili sauce (Santa Cruz mix)

Monterey Jack Cheese, sliced in batons, plus extra for topping

6 eggs

1 can whole peeled green chilis

Flour

Salt and Pepper to taste

Spread the chili sauce on the bottom of an 9×11 pyrex baking dish

Stuff the green chilis with the Monterey Jack batons, arrange  the stuffed chilis on top of the chili sauce.

Scatter additional grated cheese on top if you like.

Separate the eggs, and whisk some flour, salt and pepper into the yolks.

Beat the whites to soft peaks, and then gently fold in the yolk mixture.  Spread over the stuffed chiles.

Bake it for 30 minutes at 350 Fahrenheit.