Saturday, April 4, 2015

RECIPE: CHILI RELLENO


 


Submitted by Denise Horn Zavat

Ingredients

12 inch Dutch Oven with Casserole dish that fits inside (Preformed foil type works)

3 Tbsp        Flour
1 Can          Evaporated Milk 
4                 Eggs
1 tsp           Cilantro (Dried Flakes)
Salt             to taste       
Pepper        to taste
½ Tbsp       Butter
2 Large       Cans of whole green chili’s
1 lb             Cheddar Cheese shredded
1 lb             Monterey Jack Cheese shredded

Instructions

Perheat 12 inch Dutch Oven  325°

Separate Egg whites from yolks  (Keep both)
In large bowl combine Egg Yolks, Flour, Couple dashes of Salt & Pepper.  Beat Well.

In another bowl beat egg whites until stiff.  Fold egg whites into the yolk mixture.

Use butter to grease a casserole dish that fits in your Dutch Oven.  Lay out half the chili’s in the bottom of the casserole dish.  Spread the Cheddar Cheese on the chili’s.

Lay out the other half of the chili’s on top of the Cheddar Cheese layer.  Then spread the Monterey Jack Cheese on top of that second layer of Chili’s.

Pour the egg mixture on top.

Bake for 45 minutes @ 325° or until an inserted knife comes out clean.

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