Chili rellenos casserole

Chili rellenos casserole



  • flour - 3 Tbsp
  • eggs, separated - 4 item
  • salt and pepper to taste - 1 item
  • can evaporated milk - 1 oz
  • Monterey Jack cheese, grated - 1 lb
  • Cheddar cheese, grated - 1 lb
  • cans roasted green chiles mild - 4 oz

How to make chili rellenos casserole:

Wash chilies, removing seeds and flattening them out. Put 1/2 of chilies across the bottom of a 13 x 9-inch pan. Cover with all the Cheddar cheese. Top with remaining layer of chilies. Cover with Monterey Jack cheese. Beat egg whites until stiff. Beat yolks with milk, flour, salt and pepper. Fold yolk mixture into egg whites. Pour over chilies and cheese in casserole. Bake at 325° for 45 minutes to 1 hour until lightly browned.

Recipe categories: Egg, Cheese, Main dish.

Chili rellenos casserole
Average rating: 4.2 of 5, total votes: 9
Cook. Time: PT1H40M
Total Time: PT1H40M

Cause of complaint:

Related ingredients:
sugar, eggs, pkg, milk, mayonnaise
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