Saturday, September 11, 2010

Chili Relleno Casserole

2 large cans Ortega whole green chilies
3/4 cup Monterey Jack cheese, grated
3/4 cup sharp cheddar cheese, grated
4 eggs, separated
4 Tbsp. flour
2/3 cup mik
1 small jar salsa

Grease glass baking dish (9x13). Put layer of chilies on bottom of dish (overlapping slightly). Take half the cheese and sprinkle cheese over chilies. Repeat to make two layers. Beat 4 egg whites till foamy (not stiff). Fluff egg yolks and stir together. Slowly add 4 tablespoons flour to egg mixture. Stir in well. Add 2/3 cup milk to mixture and mix well (should still be foamy). Pour over cheese and chilies. Bake at 350 degrees for 45 minutes. Take out of the oven and pour 1 small jar of salsa on top. Bake additional 15 minutes. Let stand 10 minutes before serving.

Notes: We just topped ours with the salsa after serving it instead of pouring the salsa on and baking for another 15 minutes. Brittany had to halve the chilies in order to have enough for two layers. This is yet another recipe from the Prairie 4th Ward's Recipes and Remembrances cook book.

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