Chili Relleno Casserole
Yield
4 servingsPrep
20 minCook
25 minReady
45 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | large |
eggs
|
|
| 1 | pound |
longhorn cheese
|
* |
| 1 | pound |
monterey jack cheese
|
|
| 8 | ounces |
green chili peppers
whole |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | large |
eggs
|
|
| 453.6 | g |
longhorn cheese
|
* |
| 453.6 | g |
monterey jack cheese
|
|
| 231.2 | ml/g |
green chili peppers
whole |
|
Directions
Preheat the oven to 350℉ (180℃).
Separate whites from yolks.
Whip whites until stiff.
Beat yolks until smooth.
Fold yolks into whites.
Season, salt and pepper, as wished.
Grate cheeses and combine together.
Grease a 9x13-inch casserole dish.
Spread small amount of egg mixture in dish.
Split open green chilies and layer on top of mix in dish.
Sprinkle grated cheese on top.
Spread some more egg on top of that.
Repeat until the ingredients are gone (finish with egg).
Bake for 25 minutes, or until brown.
Serve warm with salsa.
