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Chile Rellenos Casserole

Yield Makes 5 to 6 servings


  • 4 corn tortillas (6 to 7 in.)
  • 1 tablespoon salad oil
  • 1/2 cup finely chopped onion
  • 3/4 pound jalapeño-flavor jack cheese
  • 2 cans (7 oz. each) whole green chilies, drained
  • 1/2 cup chopped fresh cilantro
  • 4 large eggs
  • 2 tablespoons all-purpose flour

Nutrition Information

  • calories 358
  • caloriesfromfat 60 %
  • protein 20 g
  • fat 24 g
  • satfat 11 g
  • carbohydrate 17 g
  • fiber 1.9 g
  • sodium 854 mg
  • cholesterol 202 mg

How to Make It

  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 in. deep).

  4. Shred 2 cups cheese; sprinkle 1 cup over the tortilla mixture. Cut remaining cheese into sticks about 1/4 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 a mixer on high speed until they hold soft but distinct peaks; set aside.

  7. Mix egg 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 375° oven until topping is golden brown and feels firm when lightly touched, about 15 minutes. Cutting through chilies, scoop from casserole to serve.