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Chili Relleno Casserole


  • 1 lb. Jack cheese
  • 1 lb. grated cheddar cheese
  • 2 cans diced green chilies (4 oz. size)
  • 4 eggs, separated
  • 2/3 cup evaporated milk
  • Ad
  • 1 Tbsp. flour
  • 1/2 tsp. salt
  • 1/8 tsp. pepper
  • 2 medium tomatoes, peeled and sliced


Combine grated cheeses and chilies and put in well buttered 2 qt. casserole. Beat egg whites until stiff. In bowl combine egg yolks, milk, flour, salt, pepper, and blend well. Fold egg whites into yolk mixture. Pour over cheese and chilies. Using fork, swirl egg mixture through cheese. Bake 30 minutes at 350 degrees F; put on tomato slices and bake 30 minutes longer.

By Robin from Washington, IA


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