Chile Rellenos Casserole Style
Ingredients
12 ANAHEIM OR POBLANO CHILES
1 cup GRATED SHARP CHEDDAR
3 EGGS- SEPARATED
3 tablespoons FLOUR
1 tablespoon GRATED ONION
1/4 teaspoon PEPPER
1/2 teaspoon SALT
1/2 teaspoon GARLIC SALT
1 tablespoon WATER
Preparation
1
Roast or broil the chilies.
2
Peel, stem and seed them. Set aside.
3
Preheat oven to 400*
4
In a small bowl, stir the egg yolks together. Add the flour, grated onion, pepper, salt garlic salt and water.
5
Stir well to combine.
6
In a medium bowl, beat the egg whites until stiff. Add the yolk mixture and stir to combine.
7
In a small casserole dish, layer 4 of the chiles, top with about 1/3 cup grated cheese.
8
Top with about 1/3 of the egg mixture.
9
Repeat this for two more layers.
10
Bake for 20 minutes until the casserole is bubbling and the top is lightly browned.
11
Serve with a fresh tomato salsa.
.
About
I really wanted Chile Rellenos for dinner, but I don’t want to fry them. I came up with this version, that is lighter, healthier, and delicious. It’s got all the nice lightness of whipped egg whites, and all the flavor of the fried version.
Yield:
4 servings
Added:
Sunday, October 17, 2010 - 11:13am
