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scottsdalejulie

chilie relleno cassarole

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Rate this recipe 4/5 (3 Votes)
chilie relleno cassarole 0 Picture

Ingredients

  • to to to say that I tried the green chile stew posted by greatdanes last week. It was wonderful! My husband brought leftovers to work with him one day and his native Texan coworkers liked it too.
  • Chile Relleno Casserole
  • 1 27 1 27 1 27 ounce can whole, peeled green chiles
  • 1 1 1 lb Monterey Jack and sharp cheddar cheese (mixed together)
  • 6 6 6 eggs, separated
  • 12 12 can 12 ounce can evaporated milk
  • Salsa (measurements are estimates)
  • 1 1 1 can whole, peeled tomatoes
  • 3-4 3-4 3-4 jalapenos (or less, depending on how hot you like it)
  • 1/4 1/4 1/4 of a medium-sized onion
  • cilantro (I probably use around a teaspoon)
  • 1 1/2 2-3 1/2 tsp minced or 2-3 cloves)
  • 1/2 (about 1/2 tsp)
  • Chop jalapenos, garlic and onion in food processor. Add tomatoes; chop.
  • Add spices and blend
  • Read more: http://www.city-data.com/forum/new-mexico/3926-new-mexican-recipes-albuquerque-santa-fe-9.html#ixzz1dWp30mLG

Details

Preparation

Step 1

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