Martha Bergener Banning

BAKED RELLENO CASSEROLE
•     6 fresh chilies, roasted & peeled
•     6 slices monterey jack cheese, 2 inch slices, about 1/2 thick
•     6 slices cheddar cheese, 2 inch slices, about 1/2 thick
•     flour
•     8 eggs, separated
•     1/4 cup butter, melted
•     Picante sauce
Directions:
Prep Time: 25 mins
Total Time: 40 mins
1.     Rinse the chiles and discard the seeds.
2.     Insert 1 strip of Jack and 1 strip Cheddar cheese in each chile, cutting a slit in one side of the chiles.
3.     Dust the chiles with flour.
4.     Beat egg whites until stiff.
5.     Beat egg yolks and fold into whites.
6.     Add melted butter (should not be hot) to the egg mixture
7.     Grease generously a 8x8 baking dish.
8.     Pour a thick coating of batter on bottom of dish.
9.     Place chiles on top of batter, and spoon remaining batter over chiles.
10.      Bake at 375° for 15 minutes.
11.     Top with Picante sauce.


about 8 months ago · Report

Lisa Barnes Rogers
I tried this and it is wonderful!!!! Thank you for posting this.
about 8 months ago · Report

Martha Bergener Banning
@Lisa - glad you enjoyed it!
about 8 months ago · Report

Brittany Miller
I can't wait to try this!!!
about 7 months ago · Report

Sandi Samples
I made this last night and it was delicious. I'm in North Carolina and can't get fresh chilies and I had a big can of peeled and roasted ones.
about 7 months ago · Report

Brenda Summers Allred
This was so good. Thanks for sharing. I added a little grated chees on top. Yummmmm
about 7 months ago · Report

Sandi Samples
I made mine in a bigger dish and used the whole can of green chilies. This is a recipe I'll make again.