Love a good chile relleno! Happy Cinco de Mayo!
3 cans whole green chilies, drained,
rinsed and cut open
¾ lb cheddar cheese
¾ lb jack cheese
1 can evaporated milk
4 eggs, separated
3 TB flour
Lay half of the chilies in 9 x 13 pan. Cover with layer of cheddar cheese. Place rest of chilies on top. Top with jack cheese. Beat milk into yolks, add flour and season to taste. Beat whites until stiff. Fold into yolk mixture. Pour over chilies and cheese. Bake at 375 for 1 hour covered.
Lay half of the chilies in 9 x 13 pan. Cover with layer of cheddar cheese. Place rest of chilies on top. Top with jack cheese. Beat milk into yolks, add flour and season to taste. Beat whites until stiff. Fold into yolk mixture. Pour over chilies and cheese. Bake at 375 for 1 hour covered.
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