Aunt Cathy’s Chili Relleno Casserole

(courtesy of Nancy Ogan, co-owner, Ogan Family Farm in Wellington, Nev. Serves 8 to 10)

4, 7-ounce cans whole, roasted green chiles (or roast your own)

1 pound Cheddar cheese, shredded

1 pound jack or pepper jack cheese, shredded

6 farm-fresh eggs, separated

3 tablespoons flour

1 can evaporated milk or fresh cream

Salt, pepper, and cumin to taste

1 can tomato sauce

Remove seeds and flatten half of chiles to cover bottom of 13-inch baking dish. Cover with half the cheese. Layer rest of chiles and then other half of cheese. Beat egg whites until stiff. In separate bowl, beat egg yolks, milk, flour, salt, pepper, and cumin. Fold yolk mixture gently into whites, then pour over chili and cheese. Bake at 325 degrees F for 45 minutes, then pour tomato sauce over top and bake 30 minutes more. Center should be set. Remove from oven. Let cool 10 minutes.

SCROLL TO TOP