This Chili Rellanos Casserole recipe was submitted into the Cooking with QuiBids recipe contest by QuiBidder Fred H.
- 15 large eggs,
- 2 27 oz cans of Ortega California Green Chilies
- White flour ( 1/2 teaspoon per egg)
- 2 1/2 lbs.of Monterrey jack cheese
- 2 Tbl. garlic powder
- 2 Tbl. of Oregano flakes
- pinch of cream of tarter powder
- paprika ( for color)
- vegetable spray
Pre-heat oven to 400 degrees. Place 4.8 qt. casserole dish in oven to heat.Drain chilies. Slice cheese into 3/8in.by 2 1/2 in. pieces.( use all of cheese)Crack and separate whites & yolks. Place yolks in small mixer bowl. Add flour, garlic powder,oregano into yolks and add about 3 to 4 tbl cold water. Stir well to blend. Place egg white in large bowl and beat at maximum speed with mixer.Add cream of tarter , mix until stiff peaks. Mix at lowest speed adding egg yolk mixture to egg whites. Fold in with spatula. Remove heated dish from oven spray with vegetable spray. Pour 1/3 egg mixture into dish and level with spatula, place dish back into oven. Cook about 5 min.
Remove dish from oven, egg mixture should be set.Open chilies and place flat over egg mixture in dish.Place cheese slices over chilies, continue layering cheese and chilies. Pour remaining egg mixure over top of ingredients. Dust with paprika.
Return dish to oven and bake for 35 to 40 min. Cool for 30 min. slice and enjoy.