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Chili Relleno Casserole

Tummy.Tucker's picture
Ingredients
  Mild whole green chili peppers, canned, drained 1⁄2 Cup (8 tbs)
  Cheddar cheese 2 Ounce, shredded
  Eggs 2 Small, separated
Directions

GETTING READY
1) Preheat the oven to 350°F.

MAKING
2) In a 1 1/2-quart casserole sprayed with non-stick cooking spray, arrange the chili peppers evenly at the bottom and sprinkle with cheese, keep aside.
3) In a small mixing bowl, beat the egg whites with an electric mixer until stiff.
4) In another small mixing bowl, lightly beat the egg yolks with a rubber scraper, then gently fold the egg yolks into the egg whites.
5) Spread the mixture over chili peppers touching sides of the casserole.
6) Bake in the preheated oven for about 25 to 30 minutes, until the topping is puffed and lightly browned.

SERVING
7) Serve immediately on individual serving plates.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Chili
Interest: 
Gourmet
Preparation Time: 
15 Minutes
Cook Time: 
30 Minutes
Ready In: 
45 Minutes
Servings: 
4

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