Chile Relleno Casserole

By Letha_McWey

Yummy brunch dish that is very easy but a HIT with everyone I've served it to :)

Ingredients

• 2 cans(4oz) Green Chiles (diced) I use 4 cans
• 1 lb Monterey Jack Cheese (shredded)
• 1 lb Sharp Cheddar Cheese (shredded)
• 4 Egg Yolks
• 4 Egg Whites
• 2/3 cup of Evaporated Milk
• 1 TBLSP Flour
• 1/2 tsp Salt
• 1/8 tsp Pepper
• 2 Medium Tomatoes (sliced)

Preparation

Step 1

Preheat oven to 325*. In a well BUTTERED casserole dish (12X8X2 inches), sprinkle 1/2 the cheese. Spread the chilies on top of the cheese, then add the rest of the cheese on top of chilies. Set aside.

In a bowl beat Egg Whites until STIFF, in a separate bowl beat Egg Yolk, Evaporated Milk, Flour, Salt, and Pepper. Using a rubber spatula, gently FOLD Egg Whites into Yolk mixture. Pour Egg mixture over Cheese and spread out evenly over Cheese/Chiles. Bake for 30 minutes. Add Tomato Slices over top and Bake another 30 minutes. To check if done, insert knife, when it comes out clean casserole is READY TO CONSUME. Slice into 2 to 3 inch squares and serve with sour cream, salsa, and avocado. ENJOY