Chili Relleno Casserole With Meringue Topping Recipes

Steps:

• Separate egg whites from yolks. Whip egg whites until stiff. Beat yolks until smooth. Fold yolks into whites. Season with salt and pepper.
• Grate cheeses and combine together.
• Grease a 9x13-inch casserole dish.
• Spread small amount of egg mixture in dish.
• Split open green chilies and layer on top of eggs in dish.
• Sprinkle grated cheese on top.
• Spread some more egg on top of that.
• Repeat layers until all ingredients are gone (finish with egg).
• Bake for 25 minutes @ 350° or until golden brown.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Evenly layer 1 can chile peppers in the bottom of the baking dish. Sprinkle with half of the Jack and Cheddar cheeses, and cover with remaining chile peppers.
• In a bowl, mix together the eggs, evaporated milk, and flour. If too thick, feel free to add 1/2 cup regular milk. Pour over the top of the chilies.
• Bake in the preheated oven for 25 minutes. Remove from oven, pour tomato sauce evenly over the top, and continue baking another 15 minutes.
• Sprinkle with remaining Jack and Cheddar cheeses, pop under the broiler for a few minutes, and serve.

Steps:

• Drain the diced tomatoes, then mix with the honey and ancho pepper.
• Grease the sides of two 4 inch by 8 inch bread pans (I prefer glass ones), layer each with the tomato mixture, then ½ of the cheese. Layer the cheese with a double layer of green chilies, then the other half of the cheese. Microwave for 3 ½ minutes. The cheese on top should be slightly melted, so that when you pour the egg mixture over it in the last step of this recipe, the egg mixture will stay on top.
• Mix the eggs, milk, flour, salt, cayenne pepper and baking powder until the mixture is smooth and pour evenly over the cheese. Bake uncovered at 400 degrees for 20 minutes, or until the egg mixture is set and is lightly browned on top.
• Refrigerate. To serve, cut contents of each pan with a sharp knife into eight 1-inch wide slices and warm the slices in a microwave oven.
• Diced green chilies can be used, but I prefer the whole green chilies, because you can remove any skin that might still be on them, and the diced green chilies often have some skin on them, which tends to get stuck between your teeth.

Steps:

• Preheat oven 375°F.
• Beat half & half, 4 eggs and flour until smooth.
• Split whole chilis open, clean seeds off and drain on paper towl.
• Mix cheese, reserving 3/4 cup for top.
• Make alternate layers chilies first, remaining cheese, and egg mixture in a deep 1-1/2 qt baking dish or a 9x13 casserole dish and repeat. Pour tomato sauce over top.
• Sprinkle with reserved cheese.Cover with foil, bake at 375°F for 1 hour and 15 min without foil or until cooked in center.
• Let rest 10 minutes to set before serving.

Steps:

• Spray 1.5-qt cassrole. Remove seeds from peppers. Rinse and drain on paper towels.
• Beat together milk, egg whites and flour until smooth. Set aside.
• In another bowl, combine cheeses. Reserve 1/2 cup for topping.
• To assemble: layer half each of the peppers, cheeses and egg mixture. Repeat these layers. Pour tomato sauce over top.
• Bake 30 minutes. Sprinkle with reserved cheese and bake about 20 minutes more or until knife inserted near center comes out clean.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish.
• Split the chiles open, and spread half the chiles into the bottom of the prepared baking dish. Layer with the Cheddar cheese, and top with the rest of the canned chiles. Whisk together the eggs, flour, and evaporated milk in a bowl. Pour the mixture over the chiles and cheese.
• Bake in the preheated oven until set, about 30 minutes; remove casserole, and top with the Monterey Jack cheese. Pour the green chili salsa over the top; return to oven, and bake until the cheese is melted, about 15 more minutes.