Saturday, April 4, 2009

Yummy Chile Relleno Cassarole

Last night we duplicated at home one of the tastiest dishes I have ever had at a pot luck affair. The recipe below came from Sister Collins, wife of the Redding Stake Executive Secretary. We were first introduced to the dish at a dinner we attended in Redding a couple of weeks ago. We hope you enjoy it too.

Chile Relleno Casserole
1- 27oz. can of mild whole green chiles
1 lb. cheddar cheese (grated)
1 lb. pepper jack cheese (grated)
4 eggs (separated)
2 TBS flour
1- 12 oz. can evaporated milk
Split chiles so they lay flat and rinse to remove seeds. In a 9 x 13 pan, spread half the chiles on the bottom of the pan in a single layer. Add the grated cheddar cheese. Use the remaining chiles to make another layer on top of the cheddar cheese. Add the grated pepper jack cheese. In a separate bowl, beat the 4 egg whites till stiff peaks form. In another bowl beat together the egg yolks, the 2 TBS of flour and the can of evaporated milk. Fold egg yolk mixture into egg whites. Spread egg mixture over the cheese and bake 1 hour at 325 degrees. This casserole is excellent with corn bread. [My note: I sprinkled the "crumbs" from a bag of corn chips over my piece & it added a nice crunch.]

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