Chile Rellenos Casserole
More From Sunset
Amount per serving
- Calories: 358
- Calories from fat: 60%
- Protein: 20g
- Fat: 24g
- Saturated fat: 11g
- Carbohydrate: 17g
- Fiber: 1.9g
- Sodium: 854mg
- Cholesterol: 202mg
- 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
- 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.
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