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Chile Rellenos Casserole

Courses: Casseroles, Main Course
Serves: 6 people

Recipe Ingredients

4   Corn tortillas
1 tablespoon 15mlSalad oil
1/2 cup 31g / 1.1ozOnion - finely chopped
3/4 lb 340g / 11ozJalapeno jack cheese
2   Whole green chilies - drained
1/2 cup 8g / 0.3ozFresh cilantro - chopped
4 cups 792g / 27ozEggs (large)
2 tablespoons 30mlAll-purpose flour

Recipe Instructions

1. Stack tortillas and cut into about 1/2-inch squares.

2. In an 11- to 12-inch frying pan, combine 1 teaspoon oil and the onion. Stir often over medium-high heat until onion is limp, about 3 minutes. Add tortillas and remaining oil, turn heat to high, and stir until small bits start to brown, 8 to 10 minutes.

3. Scatter tortilla mixture in an 8- by 12-inch oval or rectangular casserole (at least 2 inches deep).

4. Shred 2 cups cheese; sprinkle 1 cup over the tortilla mixture. Cut remaining cheese into sticks about 1/2 inch thick.

5. Drain chilies and stuff equally with cheese sticks. Lay chilies in a single layer in casserole. Sprinkle with cilantro.

6. Separate eggs. Whip whites with mixer on high speed until they hold soft but distinct peaks; set aside.

7. Mix eggs yolks (use unwashed beaters) with flour, then beat on high speed until paler in color, about 2 minutes. Beat half of the whites into the yolks, then fold in remaining whites and pour mixture over chilies, scraping bowl. Top egg mixture with shredded cheese.

8. Bake in a 375F oven until topping is golden brown and feels firm when lightly touched, about 15 minutes. Cutting through chilies, scoop from casserole to serve.

Source:
Sunset Magazine, February 1997

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