Wilma's Chili Relleno Casserole

This is a classic Chili Relleno Casserole, made with a fluffy, soufflé-like egg topping that bakes up light and golden.

Author

Wilma Lachmann

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Recipe

Casserole Layers

Measurements	Ingredients
6 (3.5 oz) Cans	Whole Chili Peppers, de-seeded
1 lb	Tillamook Cheddar Cheese or Longhorn, Grated
1 lb	Monterey Jack Cheese, Grated

Soufflé Topping

Measurements	Ingredients
4	Eggs, separated
1 Can	Evaporated Milk (Tall, 12 oz) or 1.5 cups Plain Milk
3 Tbsp	Flour
To Taste	Salt & Pepper

Final Topping

Measurements	Ingredients
2 Cans	Tomato Sauce (Small, 8 oz each)

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Instructions

1. Preheat oven to 325°F. Use an ungreased 9x13 inch pan.
2. Drain, de-seed, and slit the green chiles.
3. Lay out half of the chiles to cover the bottom of the pan.
4. Cover the chiles with a layer of the grated Cheddar cheese.
5. Layer the remaining chiles on top of the cheese.
6. Add a final layer of the Monterey Jack cheese.
7. For the Soufflé Topping: Separate the eggs. In a medium bowl, beat the egg yolks. Add the evaporated milk, flour, salt, and pepper to the yolks and whisk until smooth.
8. In a separate clean bowl, beat the egg whites until stiff peaks form.
9. Gently fold the beaten egg whites into the yolk mixture.
10. Pour this egg “soufflé” mixture over the cheese and chiles in the pan.
11. Bake uncovered for 1 hour, or until set.
12. Remove from oven and pour the tomato sauce over the top.
13. Return to the oven and bake for another 30 minutes.
14. Let stand 10 minutes before serving.

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