Easy Chili Rellenos Casserole
|Eggs||3 , separated|
|Milk||3⁄4 Cup (12 tbs)|
|All purpose flour||3⁄4 Cup (12 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Monterey jack cheese slice||8 Ounce, cut into halves (Eight 1 Ounce Pieces)|
Preheat oven to 350°F.
Combine egg yolks, milk, flour and salt in blender or food processor container.
Cover; process until smooth.
Pour into bowl and let stand.
Melt butter in small skillet over medium heat.
Add onion; cook until tender.
Pat chilies dry with paper towels.
Slit each chili lengthwise and carefully remove seeds.
Place 2 halves of cheese and 1 tablespoon onion in each chili; reshape chilies to cover cheese.
Place chilies in single layer in greased 13x9-inch baking dish.
In small clean bowl, beat egg whites until soft peaks form; fold into yolk mixture.
Pour over chilies.
Bake 20 to 25 minutes or until topping is puffed and knife inserted in center comes out clean.
Broil 4 inches below heat 30 seconds or until topping is golden brown.