Chili Rellenos Casserole
5 or 6 cans (4 oz) whole green chiles, or 6-8 roasted and peeled fresh green chiles
3/4 pound cheddar cheese, grated
3/4 pound Monterey Jack cheese, grated
4 eggs, separated
1 can (13 oz) evaporated milk
2 Tbsp flour
1/2 tsp salt
1/4 tsp pepper
Preheat oven to 350°. Grease 10x10 pan or 9x13 casserole. Pick over the chiles to remove veins and seeds and cut into strips lengthwise. Put half the chiles in casserole dish. Sprinkle with half of the cheeses. Repeat. Beat the egg yolks until fluffy; add and beat in the milk, flour and seasonings. Beat egg whites until stiff and fold into yolks. Pour the egg mixture over the layered chiles and cheese. Bake 45 minutes or until set.
Submitted by Donna St.
International Dishes
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