Chili Relleno Casserole - the easy chili rellenos
4-6 Small Cans Whole green chilies, or 1 large can
(adjust depending on brand, you need enough for 2 layers in a 9x13 pan)
*1 lb Cheddar Cheese, shredded or thick sliced
*1 lb Jack Cheese, shredded or thick sliced
4 Eggs, Separated
1 Can Evaporated Milk, 12 oz.
3 Tbsp Flour
Seasoned meat, optional
Split and flatten chillies to cover bottom of a 9x13 casserole pan
Cover with a thick layer of cheddar
Optional: add a layer of mexican seasoned burger or shredded beef
Add remaining chilies, top with jack cheese
Wisk yolks, flour and milk together
Beat egg whites with a mixer until stiff and peaks form
Fold egg whites into yolk mixture, pour over chilies
Bake at 350 degrees for 1 hour and 10 minutes
*P.S.
O.K.... so it uses a lot of cheese, but it is soooo yummy! (and you can use less, it still works)
4-6 Small Cans Whole green chilies, or 1 large can
(adjust depending on brand, you need enough for 2 layers in a 9x13 pan)
*1 lb Cheddar Cheese, shredded or thick sliced
*1 lb Jack Cheese, shredded or thick sliced
4 Eggs, Separated
1 Can Evaporated Milk, 12 oz.
3 Tbsp Flour
Seasoned meat, optional
Split and flatten chillies to cover bottom of a 9x13 casserole pan
Cover with a thick layer of cheddar
Optional: add a layer of mexican seasoned burger or shredded beef
Add remaining chilies, top with jack cheese
Wisk yolks, flour and milk together
Beat egg whites with a mixer until stiff and peaks form
Fold egg whites into yolk mixture, pour over chilies
Bake at 350 degrees for 1 hour and 10 minutes
*P.S.
O.K.... so it uses a lot of cheese, but it is soooo yummy! (and you can use less, it still works)
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