Chili Relleno Casserole

Total Time: 50 mins Preparation Time: 50 mins

Ingredients

• Servings: 6
• 1 (7 ounce) can whole green chilies, drained (or 2 cans chopped green chilies)
• 4 cups grated mixed cheeses (sharp cheddar, jack, asiago, pepper-jack, parm, whatever)
• 2/3 cup fresh cilantro leaves (chopped-believe brits call it "coriander leaves?")
• 1 large roma tomato, seeded, juiced, chopped
• 1 onion, diced (sweet, saute' if you have time)
• 4 eggs, separated, yolks in a small bowl, whites in a large bowl
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• 1/4 cup milk
• 1/4 cup flour (or corn masa flour)
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 cup parmesan cheese, grated
• 1/4 cup sour cream
• 1 (8 -10 ounce) can enchilada sauce

Recipe

• 1 preheat oven to 350º. spray a 9 x 9 casserole dish with non-stick vegetable spray (pam) - especially the sides and top edges. if using whole chilies, split them open. either way, cover the bottom of the dish with chilies.
• 2 in a bowl, toss together the grated cheeses, tomato, olives, onions, and 3/4 of the cilantro. place in the casserole dish, over the chilies. drizzle about 1/3 of the can of enchilada sauce over this.
• 3 separate eggs yolks from whites. beat the egg whites until very frothy, but.
• 4 not too stiff and meringue-like. in a separate bowl, combine yolks, milk, flour, cumin, chili powder, salt and pepper. fold egg whites into the yolk mixture, and pour this combination onto the casserole.
• 5 drizzle with remaining enchilada sauce. bake 20 minutes. top with parmesan. bake another 15-20 minutes, until top is golden-brown-and-delicious. cool for 10+ minutes before serving. top with dollops of sour cream and chopped fresh cilantro.