Chili Relleno Casserole
Ingredients| 6 large eggs 1 lb longhorn cheese (colby) 1 lb jack cheese 8 oz green chilies, whole (1 large can) |
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Preheat the oven to 350 degrees F. Separate whites from yolks. Whip
whites until stiff. Beat yolks until smooth. Fold yolks into whites.
Season, salt & pepper, as wished.
Grate cheeses and combine together. Grease a 9x13-inch casserole
dish. Spread small amount of egg mixture in dish. Split open green
chilies and layer on top of mix in dish. Sprinkle grated cheese on
top. Spread some more egg on top of that.
Repeat until the ingredients are gone (finish with egg). Bake for 25
minutes, or until brown. Serve warm with salsa.
NOTES:
* An easier way to make chili rellenos -- A friend of mine, Cynthia
Ojeda, cooked this recipe for me once. I told her it was good enough
to share with the Usenet community, so she wrote it down for me.
Serve it with plenty of Spanish rice and salsa. Serves 4-6.
: Difficulty: easy.
: Time: 15 minutes preparation, 25 minutes cooking.
: Precision: no need to measure.
: Ed Post
: American Information Technology, Cupertino, Calif., USA
: hplabs!lewey!evp [email protected]
: Copyright (C) 1986 USENET Community Trust
Servings:
4
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