Rosarita Vegetarian Chile (Chile) Relleno Bake
- Ready In:
- 45mins
- Ingredients:
- 8
- Yields:
-
1 8 x 8 pan
- Serves:
- 4
ingredients
- Pam cooking spray
- 3 large eggs, separated
- 3 tablespoons all-purpose flour
- 1 (7 ounce) can diced green chilies
- 1 (16 ounce) can rosarita vegetarian refried beans
- 1⁄4 cup onion, chopped finely
- 1⁄3 cup salsa verde
- 2 cups monterey jack pepper cheese or 2 cups monterey jack cheese, shredded
directions
- Preheat oven to 375°F.
- Spray 8 x 8-inch glass baking dish with cooking spray.
- Beat egg whites in small bowl until stiff peaks form.
- Whisk egg yolks in separate bowl; fold into egg whites.
- Add Flour into eggs until just combined.
- Fold in green chilies.
- Spread beans over bottom of dish.
- Layer chopped onions over beans and make sure to get sides.
- Spread layer of salsa verde, smoothing into the sides. OR.
- Mix all the beans, onions and salsa verde together.
- Top with half of the egg mixture, spreading evenly.
- Sprinkle with half of the cheese, then remaining egg mixture and remaining cheese.
- Bake, uncovered, 30 minutes or until golden brown.
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Reviews
-
I fixed this recipe with Recipe#363728#363728 and Recipe#154373#154373. I followed the directions completely except I did have some whole green chilies in the fridge so I mixed the beans, onions and salsa together then put the whole green chilies (cut in half) over the bean mixture then topped with the egg mixture and cheese. It was a delicious dish and I will be making this again. Made for Fall Pick a Chef 2009.