Chile Rellenos Casserole
To complete the meal, add refried beans and a salad of lettuce, avocado, and tomato.
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- 5 or 6 Poblano or California chiles—roasted, peeled, seeded, deveined, and split lengthwise
- 8 ounces Monterey Jack cheese cut into ¼-inch-thick slices
- 5 eggs, separated
- Red salsa, such as Native Fire Roasted Red Salsa
- In a greased 9-inch square pan, lay chiles out flat; cover completely with cheese slices. In a medium bowl, beat egg whites until stiff, moist peaks form. In another bowl, beat egg yolks well. Fold the beaten yolks into the whites and spoon the eggs evenly over the cheese. Bake, uncovered, in a 350° F oven for 20 minutes or until egg is lightly browned. Serve immediately with warm salsa.
- Serves 6
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