Guest guest Posted February 21, 2008 Report Share Posted February 21, 2008 Chile Rellenos Casserole 4 corn tortillas 1 tablespoon salad oil 1/2 cup onion, finely chopped 3/4 pound jalapeno jack cheese 2 7 oz cans whole Ortega green chilies, drained 1/2 cup fresh cilantro, chopped 4 large eggs 2 tablespoons all-purpose flour Stack tortillas and cut into about 1/2-inch squares. In an 11- to 12-inch frying pan, combine 1 teaspoon oil and the onion. Stir often over medium-high heat until onion is limp, about 3 minutes. Add tortillas and remaining oil, turn heat to high, and stir until small bits start to brown, 8 to 10 minutes. Scatter tortilla mixture in an 8- by 12-inch oval or rectangular casserole (at least 2 inches deep). Shred 2 cups cheese; sprinkle 1 cup over the tortilla mixture. Cut remaining cheese into sticks about 1/2 inch thick. Drain chilies and stuff equally with cheese sticks. Lay chilies in a single layer in casserole. Sprinkle with cilantro. Separate eggs. Whip whites with mixer on high speed until they hold soft but distinct peaks; set aside. Mix eggs yolks (use unwashed beaters) with flour, then beat on high speed until paler in color, about 2 minutes. Beat half of the whites into the yolks, then fold in remaining whites and pour mixture over chilies, scraping bowl. Top egg mixture with shredded cheese. Bake in a 375 degree oven until topping is golden brown and feels firm when lightly touched, about 15 minutes. Cutting through chilies, scoop from casserole to serve. ______________________________\ ____ Looking for last minute shopping deals? Find them fast with Search. http://tools.search./newsearch/category.php?category=shopping Quote Link to comment Share on other sites More sharing options...
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