Chiles Rellenos Casserole the Editors of Publications International, Ltd.
For a weekend brunch, bake this in individual baking dishes, then lavish with your choice of condiments.
Makes 4 servings
|3/4||cup all-purpose flour|
|1||tablespoon butter or margarine|
|1/2||cup chopped onion|
|2||cans (7 ounces each) whole green chiles, drained|
|8||slices (1 ounce each) Monterey Jack cheese, cut into halves|
|Toppings: sour cream, sliced green onions, pitted ripe olive slices, guacamole and salsa|
- Preheat oven to 350°F. Grease 13X9-inch baking dish.
- Combine egg yolks, milk, flour and salt in blender or food processor container. Cover and blend until smooth. Pour into bowl; let stand until ready to use.
- Melt butter in small skillet over medium heat. Add onion; cook and stir until tender.
- Pat chiles dry with paper towels. Slit each chili lengthwise and carefully remove seeds. Place 2 halves of cheese and 1 tablespoon onion in each chile; reshape chiles to cover cheese. Place in single layer in prepared baking dish.
- Beat egg whites in small clean bowl until soft peaks form; fold into yolk mixture. Pour over chiles in baking dish.
- Bake 20 to 25 minutes or until casserole is puffed and knife inserted in center comes out clean. Broil 4 inches below heat 30 seconds or until top is golden brown. Serve with desired toppings.
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