CHILI RELLENO CASSEROLE
1 lb. cheddar cheese, shredded
1 lb. jack cheese, shredded
7 oz. roasted green chilies
4 eggs
2 T flour
1 C milk
1 T butter
Dash of salt
Separate egg yolks and whites. Beat egg whites until stiff peaks. Beat yolks separately, add flour, milk and dash of salt.
Butter a 9x11 pan. Sprinkle cheeses evenly over pan. Top with green chilies.
Fold egg whites into egg yolk mixture and pour over cheese.
Bake at 325 degrees for 1 hour.
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