Chile rellenos casserole
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Chile rellenos casserole
  Casserole    Chiles  
Last updated 6/12/2012 1:14:23 AM. Recipe ID 43243. Report a problem with this recipe.
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      Title: Chile rellenos casserole
 Categories: Casseroles, Sunset maga
      Yield: 6 Servings
      4    Corn tortillas
      1 tb Salad oil
    1/2 c  Onion, finely chopped
    3/4 lb Jalapeno jack cheese
      2 cn (7-oz) whole green chilies,
    1/2 c  Fresh cilantro, chopped
      4 lg Eggs
      2 tb All-purpose flour
  1. Stack tortillas and cut into about 1/2-inch squares.
  2. In an 11- to 12-inch frying pan, combine 1 teaspoon oil and the
  onion. Stir often over medium-high heat until onion is limp, about 3
  minutes. Add tortillas and remaining oil, turn heat to high, and stir
  until small bits start to brown, 8 to 10 minutes.
  3. Scatter tortilla mixture in an 8- by 12-inch oval or rectangular
  casserole (at least 2 inches deep).
  4. Shred 2 cups cheese; sprinkle 1 cup over the tortilla mixture. Cut
  remaining cheese into sticks about 1/2 inch thick.
  5. Drain chilies and stuff equally with cheese sticks. Lay chilies in
  a single layer in casserole. Sprinkle with cilantro.
  6. Separate eggs. Whip whites with mixer on high speed until they
  hold soft but distinct peaks; set aside.
  7. Mix eggs yolks (use unwashed beaters) with flour, then beat on high
  speed until paler in color, about 2 minutes. Beat half of the whites
  into the yolks, then fold in remaining whites and pour mixture over
  chilies, scraping bowl. Top egg mixture with shredded cheese.
  8. Bake in a 375 degree oven until topping is golden brown and feels
  firm when lightly touched, about 15 minutes. Cutting through chilies,
  scoop from casserole to serve.

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Recipe ID 43243 (Apr 03, 2005)

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