Chile Relleno Casserole

Submitted by AmyZoe

"I had to try this because it's from The Dude Ranch Cookbook. This particular recipe is from Elkhorn Ranch in Tucson, AZ. The secret to this recipe is beating the egg whites. I doubled the amount of green chilies, but the recipe is posted as written. Delicious!"

 

• Ready In: 1hr 30mins
• Ingredients: 7
• Serves: 4

ingredients

• 6 eggs, separated
• 12 ounces evaporated milk
• 1⁄4 cup flour
• 4 ounces green chilies, chopped
• 1 1⁄2 cups swiss cheese, grated
• 1 1⁄2 cups cheddar cheese, grated
• 1⁄2 cup bacon (cooked) or 1/2 cup ham (cooked)

directions

1. In a large bowl beat the egg whites until stiff.
2. In a small bowl, combine the yolks, evaporated milk, and flour and mix well.
3. Fold the egg yolk mixture into the stiff egg whites.
4. In a greased 8x8" pan, layer the chilies, cheese, and meat (if using).
5. Pour the egg mixture over the top.
6. Poke holes in the egg mixture and bake at 325 until firm (45 to 60 minutes).

Reviews

[Christina d.]

Ok, this is the FIRST review I am posting on Food.com! Since this one had NO reviews and deserves a review, I felt obligated. =) <br/>Very yummy! I had bought a big bag of anaheim peppers (about 8) the other day and so I just roasted them in the oven on broil, let them sit in a plastic bag, peeled and seeded them. Easy! <br/>I didn't have evaporated milk so I used 12oz of whole milk. I added S&P, a dash of cayenne and cumin to the egg mix and probably closer to half a cup of flour. I used a rectangle, 8x12 (about) metal pan and was able to make two layers of peppers and cheese. I didn't bother with the bacon or ham this morning but I did put a thin layer of cheese on the bottom of the sprayed pan before layering the chilies. Yum! <br/>Now, the pan I used was not big enough to hold all the egg mixture but it still came out great! Next time, I will either get more chilies to fill a bigger rectangle pan (maybe even make a third layer!) or reduce the egg mixture to 4 eggs and 1 cup of milk and use the smaller pan. <br/>The beaten egg whites made this fluffy and light and also contributed to the large volume of egg mixture, lol, but definitely worth the extra step from other recipes I have seen. <br/>Thanks for the great recipe Amy! =) Definitely a keeper since I love chili relleno and this was my first try.