Chile Relleno Casserole

8 oz can green Anaheim chilies
1 cup evaporated milk
4 eggs—separated
1 tsp. baking powder
2 tbsp flour
Pinch of salt
3/4 lb cheddar cheese, shredded
3/4 lb Jack cheese, shredded   

Wash chilies, remove seed and spread half of chilies in a 9x13 baking dish.  Top with half the cheeses then layer the remaining chilies followed by the remaining cheese.  Beat egg whites to a stiff peek.  In medium size bowl mix milk, egg yolks, flour, baking powder and salt.  Fold in egg whites.  Pour egg batter over the top of cheese and chilies and bake in a preheated oven at 350° for 30-35 min. until golden. 

For a great sauce to go on top:

Place 3 tomatoes, 1 onion, 1 cup chicken broth, a pinch of oregano and a dash of salt in a blender and blend to chunky/smooth texture. Transfer to a sauce pan and add about a Tablespoon of corn starch to thicken to a "gravy" consistency (more or less). Cook until desired consistency and spoon over serving of casserole. (Also real good over scrambled eggs and such).

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