Chile Rellenos Casserole Style
By: Chris Paulk
Published: Sunday, October 17, 2010 - 11:13am

Ingredients




12 ANAHEIM OR POBLANO CHILES
1 cup GRATED SHARP CHEDDAR
3 EGGS- SEPARATED
3 tablespoons FLOUR
1 tablespoon GRATED ONION
1/4 teaspoon PEPPER
1/2 teaspoon SALT
1/2 teaspoon GARLIC SALT
1 tablespoon WATER

Preparation

1 Roast or broil the chilies. 2 Peel, stem and seed them. Set aside. 3 Preheat oven to 400* 4 In a small bowl, stir the egg yolks together. Add the flour, grated onion, pepper, salt garlic salt and water. 5 Stir well to combine. 6 In a medium bowl, beat the egg whites until stiff. Add the yolk mixture and stir to combine. 7 In a small casserole dish, layer 4 of the chiles, top with about 1/3 cup grated cheese. 8 Top with about 1/3 of the egg mixture. 9 Repeat this for two more layers. 10 Bake for 20 minutes until the casserole is bubbling and the top is lightly browned. 11 Serve with a fresh tomato salsa.

About


I really wanted Chile Rellenos for dinner, but I don’t want to fry them. I came up with this version, that is lighter, healthier, and delicious. It’s got all the nice lightness of whipped egg whites, and all the flavor of the fried version.