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Chiles Rellenos Casserole from Cin

6 eggs, separated
1/4 tsp. salt
1 can (4 oz.) whole Ortega chilies, spread open
1/2 lb. jack (or pepper jack) cheese, sliced thin.

Beat egg whites until soft peaks form.  Beat yolks lightly w/ a fork, add salt and mix until smooth. Fold into egg whites until well blended. Put 1/2 egg mixture in greased 8x8" backing dish. Stuff chiles w/ cheese and place on top of egg mix. Cover with remaining egg mixture. Bake in preheated 325* oven for 30 mins.

Variations - use diced chilies and shredded cheese. Serve w/ a sauce made up of sour cream and LC taco or hot sauce.