| Whip up this chili relleno casserole when you're in the | | | | 3. In a bowl, beat the eggs, Add in the milk and flour. |
| mood for a hearty Mexican meal night. Serve as is, or | | | | Pour over cheese. |
| with a side of Spanish rice, tortilla chips and salsa. | | | | 4. Bake for 30 minutes, or until set. Cut into small |
| - 2 (7 oz.) cans whole green chile peppers, drained | | | | squares. Serve warm. |
| - 8 oz. Monterey Jack cheese, shredded | | | | => Chili Relleno Recipe: Chili Relleno Souffle |
| - 8 oz. Longhorn or Cheddar cheese, shredded | | | | This isn't a traditional soufflé, but it has eggs |
| - 2 eggs, beaten | | | | and cheese and you can make it with no fuss. Serve |
| - 1 (5 oz.) can evaporated milk | | | | with chunky salsa. |
| - 2 tablespoons all purpose flour | | | | - 5 (4 oz.) cans mild whole green chilies |
| - 1/2 cup milk | | | | - 8 oz. Cheddar cheese, cut lengthwise |
| - 1 (8 oz.) can tomato sauce or enchilada sauce | | | | - 4 oz. Cheddar and Monterey Jack cheese combo |
| Directions | | | | mix, cut lenghtwise |
| | | | - 1 1/2 (12 oz.) cans refrigerated biscuits |
| 1. Preheat oven to 350 degrees. | | | | - 3 egg whites, separated |
| 2. Spray an 8x8-inch or 9x13-inch baking dish with | | | | - 3 egg yolks |
| nonstick cooking spray. | | | | - 1 small onion, diced |
| 3. Layer half of the chilies evenly on the bottom of | | | | - 1 1/2 tablespoon olive oil |
| the baking dish. Sprinkle half of the Jack and Cheddar | | | | - Chunky salsa |
| cheese on top and cover with remaining chilies. | | | | Directions |
| 4. In a bowl, mix together the eggs, milk and flour. | | | | |
| Pour over the top of chilies. | | | | 1. Preheat oven to 375 degrees. |
| 5. Bake for 25 minutes. Remove from the oven and | | | | 2. Grease a casserole dish with 1/2 tablespoon of |
| pour the tomato sauce evenly over the top of | | | | olive oil. |
| casserole. Continue baking for another 15 minutes. | | | | 3. Open four cans of the green chilies. Cut chilies |
| 6. Sprinkle with remaining Jack and Cheddar cheese | | | | lengthwise and remove their seeds; drain on paper |
| before serving. | | | | towels. Insert cheese pieces into the green chilies. |
| => Chili Relleno Recipe: Chili Relleno Squares | | | | 4. Separate the biscuits and roll each one out flat. |
| These little bite-sized squares are perfect for | | | | Cover each chili with a biscuit and seal well. Place |
| company or potlucks. | | | | wrapped chilies inside a casserole dish and bake for |
| - 3 cups Monterey Jack cheese, shredded | | | | 10 minutes, or until the dough is halfway cooked. |
| - 1 1/2 cups Cheddar cheese, shredded | | | | 5. Remove the casserole from the oven. Cut the |
| - 2 (4 oz.) cans chopped green chilies, drained | | | | remaining chilies lengthwise and layer them down flat |
| - 2 eggs | | | | on top of each wrapped chili relleno. |
| - 2 tablespoons milk | | | | 6. In a pan, sauté the onion in 1 tablespoon of |
| - 1 tablespoon all purpose flour | | | | olive oil; place onions on top of chilies. Add remainig |
| Directions | | | | cheese on top. |
| | | | 7. In a bowl, beat the egg whites and fold them into |
| 1. Preheat oven to 375 degrees. | | | | the egg yolks. Spread egg mixture over the cheese |
| 2. In a greased 8-inch square baking dish, layer the | | | | layer. Bake another 15 minutes, or until golden brown. |
| Jack and Cheddar cheeses in the bottom of the dish. | | | | 8. Let stand for 10 minutes before serving. |