Chiles Rellenos

Submitted by AmyZoe

"Wow. Wow. Wow. Wow. That pretty much sums up how much I loved this recipe. I made it for breakfast, and it was like a souffle but cheesier and with a bite of green chilies. Recipe courtesy of Favorite's From Cole's Church, Cole Community Church, Boise Idaho. Serving size is estimated."

 

• Ready In: 1hr 5mins
• Ingredients: 11
• Serves: 8

ingredients

• 226.79 g green chilies, diced
• 453.59 g monterey jack cheese, grated
• 4 eggs, separated
• 44.37 ml flour
• 0.61 ml pepper
• 453.59 g cheddar cheese, grated
• 157.80 ml evaporated milk
• 2.46 ml salt
• 2 medium tomatoes
• lettuce, shredded
• taco sauce

directions

1. Mix together cheese and chilies in a well buttered 2 quart casserole (12x8x2 inches). Preheat oven to 325.
2. In a large bowl beat egg whites until stiff peaks form.
3. In a small bowl beat egg yolks, milk, flour, salt, and pepper and fold this mixture into the egg whites.
4. Pour over cheese mixture and mix slightly with fork. Keep a good topping.
5. Bake for 45 minutes at 325 then remove from oven and arrange overlapping tomato slices around edge.
6. Return to oven just long enough to warm tomatoes and until a knife comes out clean.
7. Serve over a bed of finely shredded lettuce.
8. You may also want to serve with taco sauce.