| Chili Rellenos Casserole
16 ounces of Ortega whole green chilies
12 ounces of Cheddar cheese, grated
2 eggs, separated
2 egg whites
3 tablespoons of flour
12 ounces of evaporated milk
14 ounces of Ortega green chili salsa |
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Remove seeds from chilies, flatten and drain. In a greased 9x9 inch pan, layer half the chilies and top with Cheddar cheese. Cover with rest of chilies and top with Monterey Jack cheese. Mix egg yolks, flour and milk. Whip the 4 egg whites until stiff, then fold into yolk mixture. Pour the whole mixture over chilies and cheese. Bake in a 325ºF. oven for 45 minutes. Pour green chili salsa over the top and return to oven for 30 minutes. After baking, allow to sit for 10 minutes. Cut into squares. |
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