Chili Rellenos Casserole

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3 eggs, separated
3/4 cup milk
3/4 cup flour
1/2 tsp salt
1 tbsp butter
1/2 cup chopped onion
8 whole, roasted, peeled chilies or 2 cans (7 oz each) whole green chililes, drained
8 oz monterey jack cheese

Preheat oven to 350 degrees. Place eggs yolks, milk, flour and salt in blender. Process till smooth. Pour into a bowl and let stand.

Melt butter in small pan. Add onion and cook till tender but not browned.

If using canned chilies, pat dry with paper towel. Slit each chili lengthwise and remove seeds and stem. Place some cheese and onions in each chili, reshape the chili to cover up the cheese. Place in greased casserole dish in a single layer.

Beat eggs whites till stiff peaks. Fold into the yolk mixture. Pour over the chilies and bake for 20-25 minutes or until topping is puffed and a knife inserted comes out clean.

Broil 4″ below heat for about 30 seconds or until topping is golden brown.

Serve with these condiments:

sour cream
sliced green onions
pitted rip olives slices
guacamole

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Chili and Cornbread (from 2004)

Video

Lee, Pam and Sylvia serve up two kinds of chili and a cornbread recipe.

  • Awesome White Chili
  • Hot And Spicy Chili
  • Bacon And Cheddar Cheese Cornbread

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