CHILI RELLENO CASSEROLE

An easier way to make chili rellenos

A friend of mine, Cynthia Ojeda, cooked this recipe for me once. I told her it was good enough to share with the Usenet community, so she wrote it down for me. Serve it with plenty of Spanish rice and salsa.

Ingredients

(Serves 4-6)

6 large eggs
1 lb jack cheese
1 lb longhorn cheese (colby)
8 oz whole green chilies (1 large can)

Procedure

Preheat the oven to
Separate whites from yolks. Whip whites until stiff. Beat yolks until smooth. Fold yolks into whites. Season, salt & pepper, as wished.
Grate cheeses and combine together.
Grease a 9 x 13-inch casserole dish.
Spread small amount of egg mixture in dish.
Split open green chilies and layer on top of mix in dish.
Sprinkle grated cheese on top.
Spread some more egg on top of that.
Repeat steps 6-8 until the ingredients are gone (finish with egg).
Bake for 25 minutes, or until brown.

Notes

Serve warm with salsa.

Rating

Difficulty: easy.
Time: 15 minutes preparation, 25 minutes cooking.
Precision: no need to measure.

Contributor

 
Ed Post 
American Information Technology, Cupertino, Calif., USA 
hplabs!lewey!evp evp@lewey.ait.com

Recipe last modified: 12 Dec 86

Original header

Path: decwrl!recipes
From: evp@lewey (Ed Post)
Newsgroups: mod.recipes
Subject: RECIPE: Chili relleno casserole
Message-ID: <7969@decwrl.DEC.COM>
Date: 6 Feb 87 04:47:41 GMT
Sender: recipes@decwrl.DEC.COM
Organization: American Information Technology, Cupertino, Calif., USA
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Approved: reid@decwrl.UUCP

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