Chili Relleno Casserole With Meringue Topping

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READY IN: 30mins
SERVES: 8

INGREDIENTS

Nutrition
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DIRECTIONS

  • Drain the diced tomatoes, then mix with the honey and ancho pepper.
  • 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.
  • 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.
  • 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.
  • 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.
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