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Baked Chili Relleno Recipe

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This recipe for Baked Chili Relleno, by , is from The Ormonde Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Patsy Ormonde
Added: Sunday, October 5, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Baked Chili Relleno

Beat 6 egg whites until stiff (keep yolks)

Mix 1 tablespoon flour with teaspoon salt and teaspoon black pepper. Add this to the 6 egg yolks and mix.

Fold in beaten egg whites. Pour of mixture into a greased 9/13 dish.

Spread 1-4oz. Can of diced Ortega chilies on 1st half of batter. Cover with lb. shredded cheese (either mild cheddar or Monterey jack).

Pour other half of batter over the cheese.


Directions:
Directions:
Bake uncovered at 325 for 25 minutes.

 

 

 

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