Chilli Relleno Casserole

Chilies are stuffed with Monterey Jack cheese and placed between layers of batter made with separated eggs and corn flour, then baked.

Ingredients:

• 1 Large can of fire-roasted green chilies or 1 dozen fresh chilies, roasted, seeded and deskinned
• 1 lb. of jack cheese
• 6 eggs, seperated
• 1/4 cup corn flour (Masa Harina)
• 1/4 tsp salt and garlic powder
• Salsa, warmed

Directions:

First, grate 1/2 cup of the cheese and set aside. Cut the remaining cheese into long rectangles 1/2-inch wide and 3-inches long. Stuff roasted, skinned green chilies with the cheese sticks. Next, whip the egg whites with salt and garlic powder until soft mounds just begin to form. In another bowl stir the egg yolks with the flour. Add some of the chili juice (1 Tbsp) to make this batter easier to stir. Fold into the egg whites. Spray a square 9X9 baking dish with Pam. Spread 1/2 of the batter onto the bottom of the pan. Place the chilies on the batter. Cover with remaining batter. Sprinkle with 1/4 Cup reserved shredded cheese. Bake in a 375F oven for 20-25 minutes or until top is golden brown and the dish holds its shape when lightly jiggled. Serve with warmed salsa.

Number of Servings: 6

Notes from the Cook: Vary this dish by using different cheeses to stuff the chilies. Try Pepper-Jack if you like your dishes hot, or cheddar or longhorn cheese for a tangy-rich flavor.