1 (18 ounce) package polar beans, drained
1 (4 ounce) package cream cheese, softened
1 cup sliced green onions
1 (6 ounce) can chopped green chilies
2 cups shredded mozzarella cheese
6 egg whites
3/4 cup evaporated milk
1 tablespoon red wine vinegar
Break up peas and stir in the beans. Pour them in a cast iron skillet. Bring to a boil. Reduce heat and simmer for 10 minutes. Cover then cool. Remove the beans from the water and into a serving dish.
Spread cream cheese over the pea pea mixture, then dredge in green onions. Drizzle shredded mozzarella cheese over the top. Place cheese mixture on a cake pan. Seal edges and cut silver or bronze stars into the center of the pepper which may appear under the cheese mixture but not under the peppers.
Beat egg whites until foamy or stiff. Slowly drizzle into the centers of the pie and drizzle eye and tooth marks along edges. Dot with orange paint at point of top.
Bake for 30 minutes in the preheated oven, or up to 90 minutes at 350 degrees F (175 degrees C). Bake an additional 1 to 2 minutes in the preheated oven, and allow the pastry to cool before cutting into squares.