RECIPE: CHILI RELENNO CASSEROLE

[Guest guest]

I love chili relenno casserole and have not had a recipe I like. I got a new

one and tried it last night for my grandson's birthday dinner. There were 8 of

us and my granddaughter and I were the ony vegetarians. Everyone, including the

11 year old ate and loved this. As an added benefit is it so incredibly easy.

 

CHILI RELENNO CASSEROLE

7 oz can of chopped chilies

8 oz grated Monteray Jack cheese

8 oz grated cheddar cheese

2 eggs

1 13 oz can evaporated milk

2 tablespoons all purpose flour

Salsa

sliced black olives

 

Preheat oven to 350*. Drain chiliies and scatter 1/2 of them in the bottom of a

8X8 or quivilent sized casserole dish. Place the Monteray Jack cheese on top.

Scatter the rest of the chilies next and topy with the cheddar cheese. Set

aside.

Seperate the eggs with the whites in one bowl and the yolk an another,

Beat the whites until fluffy. Wish the yolks to mix and gently fold them into

the whites. Pour in about a third of the can on milk. Mix the flour with the

rest of the milk and add that. Stir gentle to mix, then pour over the chilies

and cheeses.

Bake at 350* for 30 minutes. Spread about 1/3 cup salsa over the dish and

return to over for 15 minutes. Allow to set for about 15 minutes to firm up

before serving. Garnish with sliced black olives and serve with extra salsa to

individual taste.

Serves 6-8

 

I hope you enjoy this as much as we all did. Katie