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Sunday, July 3, 2011

Chili Relleno Casserole

Chili Relleno Casserole

  • 1/2 cup green chilis, diced
  • 2 1/2 cups jack cheese, shredded
  • 3 cups cheddar cheese
  • 4 eggs (separated)
  • 3/4 cup dry milk
  • 3/4 cup water
  • 2 tbsp flour
    Topping:
  • 1 can salsa (7 oz. green chilis)
  • 1 cup tomato sauce (8 oz can)
  • 1/2 cup jack cheese, shredded

Place diced green chilis in 12x7x2 baking dish. Layer cheeses. Beat egg whites till soft peaks form. Beat yolks, dry milk, water, and flour together. Fold in egg whites. Pour over chili-cheese layers. Bake at 350° for 30 minutes. Combine salsa and tomato sauce. Pour over casserole. Sprinkle jack cheese over top. Bake 20 minutes more. Let stand 10 minutes. Serves 6.

Image courtesy of Steve Knight