Green chiles layered between two different kinds of cheese and topped with an easy Chile Relleno sauce.
- 1 27 oz can whole green chiles
- 1 lb cheddar cheese grated
- 1 lb Monterrey Jack cheese grated
- 4 eggs separated
- 2 cups milk
- 2 Tbsp Flour
Seed chiles and lay 1/2 in the bottom of buttered 9 X 11-inch baking dish, sprinkle grated cheddar cheese on top of chilies
Layer remaining chilies and sprinkle grated Jack cheese on top
Separate egg whites then beat remaining ingredients except for the egg whites together.
Beat egg whites in a separate bowl until stiff and gently fold into wet ingredients.
Gently pour over top of Chile Relleno Casserole
Bake at 350 degrees for 1 hour, covered, uncover and bake 5-10 minutes longer to brown. Let rest 10 minutes
Other Hatch Green Chile Recipes: