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Post by SugarBane on Jan 26, 2004 17:34:05 GMT -5
Chili Relleno Casserole
9 egg whites 4 egg yolks 1 lb. jack cheese, shredded 10 ounces Mexican-style style tomatoes, pureed 14 ounces Ortega brand mild green chilies, whole & seeded 1/4 cup onion, finely chopped chili powder to taste ground red pepper to taste butter
Preheat oven to 350 degrees. Generously grease sides and bottom of 9x13 GLASS pan . Cover bottom of pan with 1/2 of the chilies - no seeds! Spread 1/2 of onion and 1/3 of the che ese over the chilies Sprinkle with chili powder and dust with red pepper. Repeat steps with the remaining chilis, onion, 1/3 of the cheese, and spices. Beat 9 egg whites until thick but not stiff. Add 4 yolks and blend lightly. Pour eggs over chili and cheese in casserole. Bake at 350 degrees for 20 minutes. Casserole should not be soupy in middle. If necessary, cook longer, but cover the sides with foil so that they don't over-brown. Pour blended tomatoes over top over top of casserole. Sprinkle additional sea soning. Cover with remaining cheese. Cook an additional 15 minutes or until casserole is firm and cheese is entirely melted. Let cool 5 minutes before serving. Serves 12. This should reheat well if you wanted to bake it the day before.
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