chili relleno casserole
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Baked cheese! It doesn't get much more comforting than that! Of course this got adopted! We have a local cheese shop that sells little cuts of "leftover" cheeses. Cuts that are too small to sell in her regular display. She affectionately calls them orphaned cheese! There should be no such thing!
yield
4 serving(s)
Ingredients For chili relleno casserole
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5 lgeggs
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1 lbcolby cheese
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1 lbjack cheese
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8 ozgreen chiles, whole
How To Make chili relleno casserole
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1Preheat the oven to 350 degrees.
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2Separate whites from yolks; whip whites until stiff, then beat yolks until smooth.
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3Fold yolks into whites; season, salt and pepper, as wished.
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4Grate cheeses and combine together.
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5Grease a 9x13-inch casserole dish; spread small amount of egg mixture in dish.
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6Split open green chilies and layer on top of mix in dish; sprinkle grated cheese on top.
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7Spread some more egg on top of that; repeat until the ingredients are gone (finish with egg).
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8Bake for 25 minutes, or until brown - Serve warm with salsa and plenty of Spanish rice.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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