Chili Relleno Casserole

Preheat oven to 350 degrees.
9 egg whites
4 egg yolks
1 lb. jack cheese, shredded
10 ounces Mexican-style style tomatoes, pureed
14 oounces Ortega brand mild green chilies, whole & seeded
1/4 cup onion, finely chopped
chili powder to taste
ground red pepper to taste
butter

Generously grease sides and bottom of 9x13 GLASS pan.
Cover bottom of pan with 1/2 of the chilies - no seeds!
Spread 1/2 of onion and 1/3 of the cheese over the chilies.
Sprinkle with chili powder and dust with red pepper.
Repeat steps with the remaining chilies, onion, 1/3 of the cheese, and spices.
Beat 9 egg whites until thick but not stiff.
Add 4 yolks and blend lightly.
Pour eggs over chili and cheese in casserole.
Bake at 350 degrees for 20 minutes.
Casserole should not be soupy in middle.
If necessary, cook longer, but cover the edges with foil so that they don't over-brown.
Pour blended tomatoes over top over top of casserole.
Sprinkle additional seasoning.
Cover with remaining cheese.
Cook an additional 15 minutes or until casserole is firm and cheese is entirely melted.
Let cool 5 minutes before serving. Serves 12.