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Chili Relleno Casserole

chef.tim.lee's picture
Ingredients
  Green chiles 16 Ounce (ortega, Whole Variety)
  Cheddar cheese 12 Ounce, grated
  Monterey jack cheese 12 Ounce, grated
  Eggs 2 , separated
  Egg whites 2
  Flour 3 Tablespoon
  Evaporated milk 12 Ounce
  Green chili salsa 14 Ounce (ortega)
Directions

Remove seeds from chilies; flatten and drain.
In a greased 9x9-inch pan, layer half the chilies and top with Cheddar cheese.
Cover with rest of chilies and top with Monterey Jack cheese.
Mix egg yolks, flour, and milk.
Whip the 4 egg whites until stiff, then fold into yolk mixture.
Pour the whole mixture over chilies and cheese.
Bake in a 325 degree oven for 45 minutes.
Pour green chili salsa over the top and return to oven for 30 minutes.
After baking, allow to sit for 10 minutes.
Cut into squares.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Chili
Interest: 
Party, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
50 Minutes
Ready In: 
55 Minutes
Servings: 
10

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