Chile Relleno Casserole
Yield: one 9 x 13 plus one 8 x 8 dish
1 1/2 lbs. Monterey Jack Cheese (Grated)
1 1/2 lbs. Cheddar Cheese (Grated)
2 large cans Whole Ortega Chiles
12 Eggs (Separated)
6 Tbsp. Flour
1 Cup Evaporated Milk
Spray bottom of baking pans with PAM to prevent sticking problems for
cheese. Pull apart chiles into strips and layer half into bottom of two 9
x 13 pans and cover with half the cheese. Repeat with other half of chiles
and cheese. (At this point, you may want to cover and refrigerate until
ready to bake, or freeze until ready to bake.) Beat egg whites with a
fork until frothy. Beat egg yolks with flour and milk, then add to egg
whites. Pour evenly over cheese and chiles. Bake at 350 for about 45
minutes or until light golden brown on top. Serve with salsa on the side
and warm tortillas.
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