Chili Relleno Casserole–easy and great!

img_05471.jpgI know this is not a pretty dish–but easy and delicious!  Next time you drive by a Ranch Market or any Hispanic grocery stores and smell those wonderful chilies roasting, buy some!  They are a little bit of trouble, as you have to scrape off the burnt parts, but oh, so worth it!  Also, beware!  They can be really hot–generally they will be labeled as “hot” or mild.  We like Hot.  Of course, you can go to all the trouble of dipping and frying individual Rellenos, but this dish simplifies the process, as well as eliminates the calories and fat from frying.  So here is that simple but wonderful dish.

IMG_9305 2
Use this cream if you like….or use it to ‘thin down’ the sour cream

 

Chili Relleno Casserole

6 roasted Green Chilies (cleaned and split down one side)

1 lb. shredded Monterey jack, cheddar, or mixed Colby Jack

6 eggs, separated

Whip egg whites till stiff.  In a separate bowl, whip yolks with 1/2 cup cream or milk.  Then gently fold yolks into whites.

Stuff each chili with shredded cheese, lay in baking dish on it’s side.  Pour egg mixture over all, spreading mix between chilies and covering all.  Sprinkle a little more cheese on top and bake at 375 degrees for about 30 minutes, or till brown and bubbly.  Cut into squares or serve each chili with sour cream or the “crema” I posted earlier in this blog.  Mucho Gusto!!


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