CHILE RELLENO CASSEROLE
(8 servings)


4 eggs, separated
2 Tbsp. flour
27-oz. can (or four 7-oz. cans) whole green chiles
[NOTE: large can of chiles is available at Smart and Final]
1 large can evaporated milk
1 lb. cheddar cheese, shredded
1 lb. jack cheese, shredded
8 oz. tomato sauce or salsa

Whip egg whites.
Drain chiles; wash out seeds and stringy stuff. Tear chiles up one side so they will lie flat.

Mix egg yolks, evaporated milk, and flour. Fold in whipped egg whites.
Pour small portion of mixture into bottom of 9" x 13" pan.
Layer chiles, then mixed cheeses. Repeat until all used (2-3 layers of each).
Pour remainder of egg mixture over top.
Bake at 375 for 30 minutes.
After removing from oven, spread tomato sauce or salsa over top.
Let sit 5 minutes before serving.



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