Chili Relleno Casserole Recipe
Ingredients
| 16 ounces Ortega whole green. chilies | ||
| Cheddar Cheese | 12 Ounce, grated | |
| Monterey jack cheese | 12 Ounce, grated | |
| Eggs | 2 , separated | |
| Egg whites | 2 | |
| Flour | 3 Tablespoon | |
| Evaporated milk | 12 Ounce | |
| 14 ounces Ortega green chili salsa | ||
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.
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.
Chef
