CHILI RELLENO CASSEROLE

An easier way to make chili rellenos

A friend of mine, Cynthia Ojeda, cooked this recipe for me once. I told her it was good enough to share with the Usenet community, so she wrote it down for me. Serve it with plenty of Spanish rice and salsa.

Ingredients

(Serves 4-6)

Procedure

  1. Preheat the oven to
  2. Separate whites from yolks. Whip whites until stiff. Beat yolks until smooth. Fold yolks into whites. Season, salt & pepper, as wished.
  3. Grate cheeses and combine together.
  4. Grease a 9 x 13-inch casserole dish.
  5. Spread small amount of egg mixture in dish.
  6. Split open green chilies and layer on top of mix in dish.
  7. Sprinkle grated cheese on top.
  8. Spread some more egg on top of that.
  9. Repeat steps 6-8 until the ingredients are gone (finish with egg).
  10. Bake for 25 minutes, or until brown.

Notes

Serve warm with salsa.

Rating


Difficulty: easy.
Time: 15 minutes preparation, 25 minutes cooking.
Precision: no need to measure.

Contributor

 
Ed Post 
American Information Technology, Cupertino, Calif., USA 
hplabs!lewey!evp evp@lewey.ait.com 
 
Recipe last modified: 12 Dec 86

Original header

Path: decwrl!recipes
From: evp@lewey (Ed Post)
Newsgroups: mod.recipes
Subject: RECIPE: Chili relleno casserole
Message-ID: <7969@decwrl.DEC.COM>
Date: 6 Feb 87 04:47:41 GMT
Sender: recipes@decwrl.DEC.COM
Organization: American Information Technology, Cupertino, Calif., USA
Lines: 58
Approved: reid@decwrl.UUCP


 Copyright (C) 1987 USENET Community Trust
Permission to copy without fee all or part of this material is granted
provided that the copies are not made or distributed for direct commercial
advantage, the USENET copyright notice and the title of the newsgroup and
its date appear, and notice is given that copying is by permission of
the USENET Community Trust or the original contributor.