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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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Directions: Preheat the oven to 350 degrees F. Separate whites from yolks. Whip
whites until stiff. Beat yolks until smooth. Fold yolks into whites.
Season, salt & pepper, as wished.
Grate cheeses and combine together. Grease a 9x13-inch casserole dish.
Spread small amount of egg mixture in dish. Split open green chilies and
layer on top of mix in dish. Sprinkle grated cheese on top. Spread some
more egg on top of that.
Repeat until the ingredients are gone (finish with egg). Bake for 25
minutes, or until brown. Serve warm with salsa.
NOTES:
* An easier way to make chili rellenos -- A friend of mine, Cynthia Ojeda,
cooked this recipe for me once. I told her it was good enough to share
with the Usenet community, so she wrote it down for me. Serve it with
plenty of Spanish rice and salsa. Serves 4-6.
: Difficulty: easy.
: Time: 15 minutes preparation, 25 minutes cooking.
: Precision: no need to measure.
: Ed Post
: American Information Technology, Cupertino, Calif., USA
: hplabs!lewey!evp evp@lewey.ait.com
: Copyright (C) 1986 USENET Community Trust
| Ingredients:
6 large Eggs
1 Pound(s) Longhorn cheese (colby)
1 Pound(s) monterey jack cheese
8 Ounce(s) Green chilies, whole (1 large can) |
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