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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Chile Rellono Puff Egg Casserole Recipe

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This recipe for Chile Rellono Puff Egg Casserole is from Ray & Sandy's Hideaway , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 Egg Whites
2 tbsp. Four
1/4 tbsp. Salt
Dash of Pepper
1 4 oz. Can Green Chilies, Diced
1/2 lb. Grated Pepper Jack Cheese
Directions:
Directions:
Beat egg whites to a soft med. peak in one bowl
In a separate bowl stir egg yolks, flour, salt and pepper until blended, (sometimes) add a tsp of water.
Fold yolks into beaten whites. Pour 1/3 mixture into a greased 1 1/2 quart casserole dish. Sprinkle 1/2 the chilies and 1/2 the cheese. Add the 1/3 more of the egg mixture. Repeat with rest of the chilies and cheese. Top with the last of the egg mixture.
Bake uncovered at 350 for 30 minutes, or until nice and golden brown. Good with salsa and guacamole!
Personal Notes:
Personal Notes:
Serves: 4-6.

 

 

 

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