Chile Relleno Casserole
Yield: ~1 hotel pan
3 lbs. Monterey Jack cheese, shredded
3 lbs. Cheddar cheese, shredded
10 4-ounce can diced green chilies, drained
3 medium onions, grated
30 large eggs, separated
4 cups milk
6 tbsp. flour
Salt and pepper to taste
12 tomatoes, sliced
1. Preheat the oven to 350 degrees F. In a large bowl, combine the cheeses,
chilies, and onions. Set aside.
2. Add the egg yolks and milk, flour, salt and pepper. Stir well until the flour is all
3. With an electric mixer on high, beat the egg whites in a large bowl until they
form stiff peaks. Gently fold them into the yolk mixture and fold half of this into
the cheese mixture.
4. Spoon this into a greased 2 inch hotel pan, and spread the remaining egg
mixture on top. Bake, uncovered, for 30 minutes. Arrange the tomato slices on
top and bake another 15 minutes, or until the eggs are firm. Serve with salsa.