Chile Relleno Casserole

Separate 2 eggs and put the egg whites in a bowl.

Add 1/4 teaspoon of cream of tartar to the egg whites and beat until stiff peaks form.

In another bowl, mix 1/4 cup of one percent milk and 1/4 cup of all-purpose flour.

Add 1 egg to the milk and flour mixture and beat well.

Fold the milk and flour mixture into the stiff egg whites gently.

Lay out 6 roasted and peeled green chilies split in half in a baking dish.

Add half of the egg white mixture on top of the chilies.

Sprinkle 1 cup of shredded pepper jack cheese over the egg white mixture.

Layer the remaining chilies on top of the cheese.

Add the rest of the pepper jack cheese on top of the chilies.

Pour the remaining egg white mixture over the top.

Bake in the oven at 350 degrees Fahrenheit for 25 minutes.

Equipment Needed

Allergens