Chile Rellenos Casserole
Chile Rellenos Casserole
1 lb. cheddar cheese, grated
1 lb. jack cheese, grated
4 eggs, separated
5 T. flour
1½ C. milk
2 T. sugar
1 8-oz. can of chile salsa
2 7-oz. can of whole green chiles (I use Ortega chiles)
Place first can of the whole green chiles in strips in a 9”x13” pan. Layer with jack cheese. Put second can in strips on top of jack cheese. Layer with cheddar cheese.
Mix egg yolks, flour, milk and sugar in a bowl. Set aside. Beat egg whites until stiff; fold into egg-milk mixture. Pour this mixture evenly over chile and cheeses. Smooth top with a spatula. Bake at 350˚ for 30 minutes.
Pour and spread salsa on top and bake an additional 15 minutes. Remove and let stand 10 minutes before serving.
