Recipe: Chilies Rellenos En Casserole
Summary: For a weekend brunch, bake this in individual baking dishes, then lavish with your choice of condiments.
Ingredients
- 3 eggs, separated
- 3/4 cup milk
- 3/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1 tablespoon butter or margarine
- 1/2 cup chopped onion
- 8 whole roasted, peeled chilies or 2 cans (7 ounces each) whole green chilies drained
- 8 ounces Monterey Jack cheese, cut into 8 slices
- Condiments
- Sour cream
- Sliced green onions
- Pitted ripe olive slices
- Guacamole
- Salsa
Instructions
- Preheat oven to 350°F Place egg yolks, milk, flour and salt in blender or food processor container fitted with metal blade; process until smooth.
- Pour into bowl and let stand.
- Melt butter in small skillet over medium heat.
- Add onion; cook until tender.
- If using canned chilies, pat dry with paper towels.
- Slit each chili lengthwise and carefully remove Seeds.
- Place 1 strip cheese and 1 tablespoon onion in each chili; reshape chilies to cover cheese.
- Place 2 chilies in each of 4 greased 1 1/2-cup gratin dishes or place in single layer in 13 x 9-inch baking dish.
- Beat egg whites until soft peaks form; fold into yolk mixture.
- Dividing mixture evenly; pour over chilies in gratin dishes (or pour entire mixture over casserole).
- Bake 20 to 25 minutes or until topping is puffed and a knife inserted in center comes out clean.
- Broil 4 inches below heat 30 seconds or until topping is golden brown.
- Serve with condiments.
Quick notes
Makes Four Servings of Chilies Rellenos En Casserole
Preparation time: 15 minute(s)
Cooking time: 25 minute(s)
Number of servings (yield): 4
Meal type: brunch
Culinary tradition: Mexican
