CHILI RELLENO CASSEROLE |
| Name: |
NICOLE BROWN |
| Base: |
COLUMBUS AFB |
| Recipe: |
INGREDIENTS (SERVES 6-8)
7 LARGE EGGS
1 LARGE PACKAGE OF COLBY JACK CHEESE (YOU CAN YOU MORE CHEESE IF YOU LIKE ALOT OF CHEESE)
8 LARGE FRESH GREEN CHILIES OR 2 LARGE CANS OF WHOLE CHILIES
PUT CHILIES ON A COOKIE SHEET AND BROIL UNTIL THEY GET BLACK AND CRISPY. MAKE SURE TO TURN THEM OVER. TAKE THEM OUT OF THE BROILER AND LET THEM COOL A FEW MINUTES. (THIS IS FOR FRESH CHILIES ONLY). PREHEAT OVEN TO 375
SEPARATE EGGS WHITES FROM YOLKS. WHIP EGG WHITES UNTIL THEY ARE STIFF. BEAT YOLKS UNTIL THEY ARE SMOOTH. FLOD YOLKS INTO EGG WHITES. sEASON, SALT & PEPPER TO TASTE.
GREASE A 22X33 CASSEROLE DISH. SPREAD A SMALL AMOUNT OF EGG MIXTURE INTO YOUR CASSEROLE DISH. SPLIT OPEN YOUR GREEN CHILIES AND LAYER ON TOP OF MIX IN DISH. SPRINKLE CHEESE ON TOP. SPREAD SOME MORE EGG MIXTURE ON TOP OF THAT. REPEAT THE PROCESS UNTIL THE INGREDIENTS ARE GONE. MAKE SURE TO FINISH WITH EGG MIXTURE ON TOP. BAKE ABOUT 25 MINUTE OR UNTIL CRISPY BROWN. SERVE WARM WITH YOUR FAVORITE MEXICAN SIDE DISHES. |
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