To make the batter, whip the egg whites until so stiff that when you tip the bowl they do not move. Beat the yolks and lightly season with salt, then gently fold the whites into the yolks and gently stir until combined.
To substitute with canned green chiles, use 2 4-ounce cans of whole green chiles, drained. You can also substitute with poblano chiles, if you prefer.
Chile relleno casserole, El Paso style | www.homesicktexan.com