Chilies Rellenos Casserole

By rossboys

Ingredients

• 3 eggs, separated
• 3/4 cup milk
• 3/4 cup all-purpose flour
• 1/2 tsp salt
• 1 Tbsp butter or margarine
• 1/2 cup chopped onion
• 2 cans (7oz ea) whole green chilies, drained
• 8 slices (1oz ea) Monterey Jack cheese, cut into halves
• Garnishes: sour cream, sliced green onions, pitted ripe olive slices, guacamole and salsa

Details

Servings 4

Preparation

Step 1

Preheat oven to 350 deg

Combine egg yolks, milk, flour and salt in blender or food processor container. Cover; process until smooth. Pour into bowl and let stand.

Melt butter in small skillet over medium heat. Add onion; cook until tender.

Pat chilies dry with paper towels. Slit each chili lengthwise and carefully remove seeds. Place 2 halves of cheese and 1 Tbsp onion in each chili; reshape chilies to cover cheese.

Place chilies in single layer in greased 13x9" baking dish.

In small clean bowl, beat egg whites until soft peaks form; fold into yolk mixture. Pour over chilies.

Bake 20 to 25 minutes or until topping is puffed and knife inserted in center comes out clean. Broil 4 inches below heat 30 seconds or until topping is golden brown.