Chili Relleno Casserole With Meringue Topping

This is not a recipe that can be served hot off the stove. If you do serve it hot off the stove, it will be runny and mushy. It should be chilled to allow the contents to set, then served in slices warmed up in a microwave oven.

• Ready In: 30 mins
• Serves: 8
• Yields: 16 2 slices per serving

Ingredients

• 2 (7 ounce) cans whole green chilies
• 1  lb  shredded monterey jack cheese
• 4  roma tomatoes, finely diced or 2 (14 ounce) cans  petite diced tomatoes, drained
• 1  teaspoon ground ancho chili pepper
• 2  tablespoons honey or 2  tablespoons sugar
• 6  eggs
• 1⁄2 cup milk
• 2⁄3 cup flour
• 1  teaspoon baking powder
• 1⁄4 teaspoon salt
• 1  teaspoon ground cayenne pepper

Directions

1. Drain the diced tomatoes, then mix with the honey and ancho pepper.
2. Grease the sides of two 4 inch by 8 inch bread pans (I prefer glass ones), layer each with the tomato mixture, then ½ of the cheese. Layer the cheese with a double layer of green chilies, then the other half of the cheese. Microwave for 3 ½ minutes. The cheese on top should be slightly melted, so that when you pour the egg mixture over it in the last step of this recipe, the egg mixture will stay on top.
3. Mix the eggs, milk, flour, salt, cayenne pepper and baking powder until the mixture is smooth and pour evenly over the cheese. Bake uncovered at 400 degrees for 20 minutes, or until the egg mixture is set and is lightly browned on top.
4. Refrigerate. To serve, cut contents of each pan with a sharp knife into eight 1-inch wide slices and warm the slices in a microwave oven.
5. Diced green chilies can be used, but I prefer the whole green chilies, because you can remove any skin that might still be on them, and the diced green chilies often have some skin on them, which tends to get stuck between your teeth.