CHILI RELLENO CASSEROLE

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

1. Preheat the oven to 300�F and prepare a 9x13-�nch casserole d�sh w�th non-st�ck spray.
2. �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.
3. 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 monterey jack cheese. Create the next layer w�th the rema�n�ng ch�l�es and cheese. Pour the egg m�xture over the cheese and let stand for 30 m�nutes.
4. Transfer the casserole to the m�ddle rack of the oven and bake for 1 hour and the center does not j�ggle.
5. Wh�le the casserole �s bak�ng: �n a med�um s�ze bowl, toss the reserved cheddar, the reserved monterey jack cheese and the pepper jack cheese. �n another small d�sh, m�x the tomato paste and the salsa together unt�l smooth. �t may be necessary to add a small amount of tap water to get a spreadable cons�stency. Reserve the cheese and tomato topp�ng �n the refr�gerator unt�l the casserole has baked for the one hour.
6. Remove the casserole from the oven and spread the tomato/salsa over the casserole and d�str�bute the reserved cheese over the top. Return to the oven and bake for an add�t�onal 15-20 m�nutes or unt�l the cheese �s melted and a l�ttle bubbly on the edges.
7. Transfer the casserole to a w�re rack and cool for 20 m�nutes before serv�ng.

Recipe Adapted From savorthebest