Chile Rellenos Casserole Style

I really wanted Chile Rellenos for dinner, but I don’t want to fry them. I came up with this version, that is lighter, healthier, and delicious. It’s got all the nice lightness of whipped egg whites, and all the flavor of the fried version.

Ingredients

12 ANAHEIM OR POBLANO CHILES
1 cup GRATED SHARP CHEDDAR
3 EGGS- SEPARATED
3 tablespoons FLOUR
1 tablespoon GRATED ONION
1/4 teaspoon PEPPER
1/2 teaspoon SALT
1/2 teaspoon GARLIC SALT
1 tablespoon WATER

Preparation

1. Roast or broil the chilies.
2. Peel, stem and seed them. Set aside.
3. Preheat oven to 400*
4. In a small bowl, stir the egg yolks together. Add the flour, grated onion, pepper, salt garlic salt and water.
5. Stir well to combine.
6. In a medium bowl, beat the egg whites until stiff. Add the yolk mixture and stir to combine.
7. In a small casserole dish, layer 4 of the chiles, top with about 1/3 cup grated cheese.
8. Top with about 1/3 of the egg mixture.
9. Repeat this for two more layers.
10. Bake for 20 minutes until the casserole is bubbling and the top is lightly browned.
11. Serve with a fresh tomato salsa.
Credit: Foodista

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