Oven Baked Chiles Rellenos |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 10 |
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I found this recipe in an old family cookbook. It was handwritten and didnt have the original amounts for the ingredients. Its fairly easy to make. Ingredients:
1 (30 ounce) can whole chili peppers (remove seeds) |
8 ounces monterey jack cheese (grated) |
8 ounces cheddar cheese or 8 ounces longhorn cheese, grated |
1 (5 ounce) can evaporated milk |
5 egg whites, whipped (if adding yolks it is more calories) |
1 teaspoon flour |
1 dash salt |
1 dash pepper |
1 (8 ounce) can tomato sauce |
Directions:
1. Preheat oven to 400 degrees.
2. Spray pan with nonstick cooking spray.
3. Lay half the chilis flat into a 8X10 baking dish or pan.
4. Sprinkle half of each type of cheese over top.
5. Whip egg whites til frothy.
6. Slowly add flour, salt and pepper, and milk to egg whites.
7. Pour half of the egg mixture over the top of the cheese in pan.
8. Place another layer of peppers.
9. Sprinkle rest of cheese over top.
10. Pour the rest of the egg mixture over cheese.
11. Bake in 400 degree oven for about 25 minutes.
12. Pour 1 can tomatoe sauce over top.
13. Bake 15 minutes more.
14. Serve hot.
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