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Baked Chili Relleno Casserole




Source of Recipe


Nathele Graham


List of Ingredients




1 8-oz. can whole green chilies
1/2 lb. jack cheese
4 eggs, separated
4 Tbsp. melted butter

Sauce:
1 8-oz. can tomato sauce
1/4 cup chopped onion
1/4 tsp. garlic powder
1/4 tsp. ground cumin
1/4 tsp. oregano leaves



Recipe



Drain and split chilies. Remove seeds. Cut cheese into strips and stuff into chilies.

Beat egg whites until stiff, moist peaks form. DON�T WASH BEATERS and beat yolks until lemon colored. Fold into whites.

Brush bottom and sides of a shallow baking dish with butter. Spoon in half of the egg mixture. Arrange chilies on top. Spoon in the remaining egg mixture and drizzle with butter. Bake at 350� for 25-30 minutes or until brown and puffy.

Sauce:

Combine all ingredients in a saucepan. Heat and simmer 10 minutes.

Pour over casserole before serving. Makes about 4 servings.