Chile Relleno Casserole
  • Cooking Time: 80
  • Servings: 6-8
  • Preparation Time: 30
  • 4 7 oz cans Ortega whole chiles - drained
  • 1 lb shredded cheddar cheese
  • 1 lb shredded Monterey jack cheese
  • 4 eggs, separated
  • 2 c half and half
  • 4 T roasted garlic
  • 2 7 oz cans Ortega green chile salsa
  • 3 T flour
  • 1/8 t pepper
  1. Slit chiles in half, rinse and pat dry
  2. Place single layer of chiles in a 9x12 baking dish and sprinkle layer of cheddar cheese
  3. Layer remaining chiles and cover with Monterey Jack cheese
  4. Beat yolks with flour, adding in flour a little at a time to prevent lumps
  5. Beat in half and half to egg mixture and add pepper
  6. Beat egg whites until stiff peaks form and fold into egg yolk mixture
  7. Pour into baking dish in even layer
  8. Bake at 350 degrees for 45 minutes
  9. Mix roasted garlic into salsa and pour over top in even layer and bake for 30 minutes
This Chile Relleno casserole is another great potluck dish, and never seems to have any leftovers :)