I’m not messing around this Cinco de Mayo. I’ll be relaxing on my Mexican cruise this year during the holiday. After 7 years of marriage this will be the first vacation (besides our honeymoon) that my husband and I are doing without our extended family. It will be so nice to be just the 2 of us! While in Mexico I hope to enjoy some authentic Mexican food.
This Chili Relleno Casserole started with my aunt, then got passed down to my mom, then me. It is super simple! It’s not the prettiest to look at but the taste makes up for that.
You have 3 choices when buying the chilies: fresh from the produce section or garden, canned whole chilies or diced chilies. I usually buy the canned whole chilies and cut them myself. The diced chilies are too smashed for my liking.
This recipe calls for A LOT of cheese. Grating the cheese is probably the longest process in the recipe. Once you have your chilies cut and cheese grated, layer them (starting with cheese and ending with cheese). Save a little cheese of later to sprinkle on top of the tomato sauce.
Separate the egg whites from the yolks in 2 different bowls. Use a fancy KitchenAid or hand mixer and beat whites till fluffy. Add to the yolks: flour, evaporated milk, and salt. Then combined fluffy whites with yolk mixture. LIGHTLY stir in or fold in. Stirring too much will make it lose the fluffiness. Then, pour over the cheese and chilies.
- 1 pound cheddar cheese
- 1 pound monterey jack cheese
- 3 7 oz cans whole chilies
- 4 eggs
- 1 13 oz can evaporated milk
- 4 T. flour
- 1 t. salt
- 1 medium can tomato sauce
Layer cheese and chili in casserole dish starting and ending with cheese
Separate egg whites from yolks in two bowls
Whip egg whites till fluffly
Stir in flour, evaporated milk, and salt into egg yolk
Fold in or stir lightly yolk mixer with egg whites
Pour egg mixture on cheese/chili
Bake for 1 hour on 325 degrees
Pour on top tomato sauce and sprinkle cheese on top. Bake for 5-10 more minutes.