Easy Chili Rellenos Casserole Recipe
Chilies Rellenos Casserole is simply a delicious side dish recipe. Try this Chilies Rellenos Casserole; I bet, you will get a huge fan following for this one.
Ingredients
3 eggs, separated
3/4 cup milk
3/4 cup all-purpose flour
1/2 teaspoon salt
1 tablespoon butter or margarine
1/2 cup chopped onion
2 cans (7 ounces each) whole green chilies, drained
8 slices (1 ounce each) Monterey Jack cheese, cut into halves
Garnishes: Sour cream, sliced green onions, pitted ripe olive slices, guacamole and salsa
Directions
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.
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.
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