Recipe of the Week
Baked chili relleno casserole
Courtesy of
Nathele Graham

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1 8-oz. can whole green chilies
1/2 lb. jack cheese
4 eggs, separated
4 Tbsp. melted butter

1 8-oz. can tomato sauce
1/4 cup chopped onion
1/4 tsp. garlic powder
1/4 tsp. ground cumin
1/4 tsp. oregano leaves


Drain and split chilies. Remove seeds. Cut cheese into strips and stuff into chilies.

Beat egg whites until stiff, moist peaks form. DON’T WASH BEATERS and beat yolks until lemon colored. Fold into whites.

Brush bottom and sides of a shallow baking dish with butter. Spoon in half of the egg mixture. Arrange chilies on top. Spoon in the remaining egg mixture and drizzle with butter. Bake at 350° for 25-30 minutes or until brown and puffy.


Combine all ingredients in a saucepan. Heat and simmer 10 minutes.

Pour over casserole before serving. Makes about 4 servings.

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