Easy no-fry ch�l� rellenos made �nto a casserole w�th a l�ttle heat from pepper jack cheese and sp�cy salsa. INGRED�ENTS 4 eggs, separated 1-1/2 cups m�lk 3 tablespoons all-purpose flour 1/2 teaspoon kosher salt 1/4 teaspoon fresh ground pepper 4 cans (7-ounces each) whole green ch�les, spl�t open and any seeds removed 3 1/2 cups shredded cheddar cheese (1 pound), reserve 1/2 cup 4 cups shredded Monterey Jack cheese (1 pound), reserve 1/2 cup 1/2 cup shredded pepper jack cheese 1-6 ounce can of tomato paste 1/2 cup prepared salsa 1/4 cup water (opt�onal) INSTRUCT�ONS Preheat the oven to 300�F and prepare a 9x13-�nch casserole d�sh w�th non-st�ck spray. �n a m�x�ng bowl add the egg yolks, m�lk, flour, salt and pepper and beat together. �n a separate bowl wh�p the egg wh�tes to soft peaks. Fold the egg wh�tes �nto the egg yolk m�xture and set as�de wh�le you assemble the casserole. Arrange 1/2 of the peppers on the bottom of the casserole d�sh. Spr�nkle w�th 1/2 of cheddar and 1/2 of the...
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