Hope you enjoyed that most ridiculous egg white tutorial! Right out of the Food Network! Hold all comments.
Chili Relleno Casserole
6 eggs
1 TBS flour
1/4 tsp salt
1-4 oz. can Fire Roasted Chopped Chilis, if you want a little spice mix in Jalapeños
1/2 to 1 Lb Jack Cheese grated
Separate eggs, beat egg whites to stiff peaks. Mix flour, salt, pepper with egg yolks. Then fold in beaten egg whites so the batter is fluffy. Pour 1/2 mixture into greased 2x7x13 dish. Spread chopped chiles over egg battered cover with cheese. Pour the rest of the egg mixture on top. Sprinkle with excess chilis for garnish if desired.
Bake at 325º for 20 minutes.
Top with Salsa and sour cream if desired.
6 eggs
1 TBS flour
1/4 tsp salt
1-4 oz. can Fire Roasted Chopped Chilis, if you want a little spice mix in Jalapeños
1/2 to 1 Lb Jack Cheese grated
Separate eggs, beat egg whites to stiff peaks. Mix flour, salt, pepper with egg yolks. Then fold in beaten egg whites so the batter is fluffy. Pour 1/2 mixture into greased 2x7x13 dish. Spread chopped chiles over egg battered cover with cheese. Pour the rest of the egg mixture on top. Sprinkle with excess chilis for garnish if desired.
Bake at 325º for 20 minutes.
Top with Salsa and sour cream if desired.
Make this dish the day before and reheat. It is better when the flavors have a chance to ripen. Compliments most dishes and this recipe is great for brunch served with a delicious fresh Margarita and a simple fruit salad. Cut up the relleno in bite size pieces for a delicious appetizer. This might not be out of Bon Appétit magazine or Ina Garten's cookbook but it is a crowd pleaser.
RSS Feed