Casserole Recipes » Mexican Casserole » Chili Relleno Casserole

Chili Relleno Casserole

Casserole prepared from Monterey Jack cheese, cheddar cheese, diced green chilies, evaporated milk, eggs, all-purpose flour, and fresh ground black pepper.

Ingredients -

1 pound Monterey Jack Cheese, grated
1 pound Sharp Cheddar Cheese, grated
4 cans Diced Green Chilies
1 small can Evaporated Milk
4 Large Eggs, separated
1 tablespoon All-Purpose Flour
1 teaspoon Fresh Ground Black Pepper

Preparation:

1. Preheat oven to 325 F.

2. Grease a large ceramic baking dish.

3. Add grated Monterey Jack and cheddar cheeses to mixing bowl.

4. Stir in chilies.

5. Spoon cheese mixture into baking dish and press down evenly. Poke several dozen holes in cheese with fork.

6. Add egg whites to mixing bowl and whip stiff with hand beater.

7. Add egg yolks, evaporated milk, all-purpose flour, and fresh ground pepper to mixing bowl.

8. Fold in egg whites.

9. Spoon egg mixture into casserole. Spread evenly over cheese.

10. Bake a half hour or until golden brown.

Casserole Making Tips -
Diced Green Chilies

	Green chilies may be found with the Mexican foods and the other canned vegetables. Green chilies are considered mild chili peppers and are actually Anaheim chilies packed in juice.

Casserole Making Tips -
Peppercorns

	Peppercorns can be purchased in most supermarkets and specialty foods stores. The peppercorns came in a few varieties and qualities. A pepper or spice grinder is required to process the peppercorns into fresh ground black pepper.

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