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Chili Relleno Casserole
6 large eggs
1 lb. jack cheese
1 lb. longhorn cheese (colby)
8 oz. whole green chilies (1 large can)
Preheat the oven to 350 F. Separate whites from yolks. Whip whites until stiff. Beat yolks until smooth. Fold yolks into whites. Season, salt & pepper, as wished. Grate cheeses and combine together. Grease a 9×13" casserole dish. Spread small amount of egg mixture in dish. Split open green chilies and layer on top of mix in dish. Sprinkle grated cheese on top. Spread some more egg on top of that. Repeat steps 6-8 until the ingredients are gone (finish with egg). Bake for 25 minutes, or until brown.
“An egg is always an adventure; the next one may be different.”
Oscar Wilde(1854-1900)
When butter is too hard to cream easily, heat the
bowl slightly; never warm the butter.
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