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Baked Chilies Rellenos Recipe

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This recipe for Baked Chilies Rellenos, by , is from NHS Human Services-The Stevens Center Fundraising Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Thursday, September 6, 2007


16 oz Monterey Jack Cheese (blocks)
16 oz (4-4oz cans) WHOLE peeled green chilies
12 eggs - separated
2/3 c flour
1/2 tsp salt
1 tsp pepper
1 tsp garlic powder

Preheat oven to 450.

Butter a shallow 4 quart casserole or 8x16 square baking dish. Cut cheese into strips 1/2inch thick and 3inches long. Remove and discard seeds from chilies. Cut each chili into 3inch strips. Wrap a chili strip around each piece of cheese.
Set aside.

In a large4 bowl, beat egg whites until soft peaks form; set aside. Without washing the beaters, in a small bowl beat yolks until creamy; beat in flour, salt, pepper, and garlic. Fold whites into yolk mixture. Spread 1/2 of egg mixture in bottom of buttered casserole. Top with chili-wrapped cheese. Add remaining egg mixture.
Bake uncovered 15-20 minutes or until set.

Serves: 12




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