FBD

Green Chilies Rellenos Casserole

A prize-winning recipe for Using a 13x9 glass casserole dish, cover the bottom with.

MexicanOtherEasy45 minBy Northstar

Ingredients

Servings
4
  • 1/2 of the Chilies
  • 1/2 of the Cheddar Cheese
  • 1/2 the Monterey Jack Cheese
  • 1 cup flour
  • 3 eggs, separated
  • 4 Tablespoon Milk
  • 2 tablespoons vanilla
  • 1/2 teaspoon instant coffee
  • 1/2 cup heavy cream
  • 1/4 cup unsweetened cocoa powder
  • 1 cup water
  • 3/4 cup packed dark brown sugar
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1/4 cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup well-shaken buttermilk
  • 1/2 stick unsalted butter, melted
  • 1/2 cup pecans, toasted and chopped

Instructions

  1. 1

    Using a 13x9 glass casserole dish, cover the bottom with 1/2 of the Chilies.

  2. 2

    Cover Chilies with 1/2 of the Cheddar Cheese.

  3. 3

    Now add 1/2 the Monterey Jack Cheese.

  4. 4

    Layer on your remainder of Chilies−Cheddar−and Jack.

  5. 5

    Beat egg yokes; add Milk, Flour, salt and mix.

  6. 6

    Beat egg whites to soft peeks and carefully fold into flour mixture.

  7. 7

    Pour this over top of Chili Cheese layers and bake covered at 325F for 1 Hr.

  8. 8

    Uncover, add Tomato sauce, and return to 325F oven uncovered for 1/2 hr.

  9. 9

    Let cool for 15 min. and enjoy.

Tags

soupmexicanamericanprize-winning