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Chile Relleno Casserole, Old Fashion Style!

1/23/2015

2 Comments

 
Hope you enjoyed that most ridiculous egg white tutorial!  Right out of the Food Network! Hold all comments.
Picture
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. 

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.
2 Comments
Anne McGraw
1/23/2015 11:43:38 pm

Hey!! Where is the video!!! Going to make this one next week!

Reply
my-essayontime.com link
11/29/2017 06:49:48 am

The fact that I mixed with jalapenos was a good and a bad thing. The bad thing is that my husband only ate a few bites, which was a little heartbreaking because I thought he didn’t like it (he did like it but it was too spicy for him). A good thing because, well, there’s more for me! I’ve only made chile relleno once, but it was never this good! I also remember it to be spicy. Plus? The egg yolks were a perfect excuse for me to make creme brulee (which my husband ate to sooth the fire in his mouth).

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