John Wayne's Chili Rellenos Casserole - Recipe


JOHN WAYNE'S CHILI RELLENOS CASSEROLE
1 lb. Cheddar cheese, shredded 2 (4 oz.) cans diced green chilies 1 lb. Monterey Jack cheese, shredded 4 egg whites 4 egg yolks 2/3 c. evaporated milk (undiluted) 1 tbsp. flour 1/2 tsp. salt 1/8 tsp. pepper 2 med. tomatoes, sliced Preheat oven to 325 degrees. Combine cheeses and chilies in a large bowl, pour mixture into a buttered 9 x 13 inch casserole. Beat egg whites until stiff peaks form. In a separate bowl, beat egg yolks, add milk, flour, salt and pepper. Mix well. Fold egg whites into yolk mixture, pour over cheeses. Gently fold the egg mixture through the cheeses with a dinner fork. Bake 30 minutes, remove from oven. Arrange sliced tomatoes around edges. Bake for 30 minutes more.

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John Wayne's Chili Rellenos Casserole

· Apr 29 · #165191

Julie (United States) says:

I received this recipe from a friend when I was looking for a Mother's Day brunch addition. While putting it together during my test run I was skeptical because of so few eggs and so much cheese. I thought there must be a typo. But OH-EM-GEE...it was DELICIOUS!! Knowing my family prefers a little kick, I substituted pepper jack for 1/2 of the Monterey Jack. Because it was a practice run I had it to nibble on all week and share some at work. It's rich, so the 9 x 13 will feed plenty when it's served as a side dish. I will be pairing it with chicken enchiladas in white sauce.

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· Nov 18 · #168822

Susan Klassen Wiebe (California) says:

Simple ingredients and prep. Delicious results. Accompany with green salad and garlic bread.

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· Oct 30 · #188870

Cindy (Colorado) says:

We add chicken or beef and use whole green chilies in layers between the cheese like a lasagna.

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