OKLAHOMA CASSEROLE-STYLE RELLENOS
Makes 6 servings
Source: Oklahoma Cookin' by Herb Walker
Source: Oklahoma Cookin' by Herb Walker
1 (1 lb 4 oz) can refried beans
1 (4 oz) can green chilies
1/4 lb Monterey Jack cheese, cubed
2 eggs, separated
2 Tbs all purpose flour
1/4 tsp salt
Piquant Sauce (recipe follows)
Preheat oven to 350 degrees F. Grease a 1-1/2 quart casserole.
Spoon beans into prepared 1-1/2 quart casserole; set aside.
Remove seeds from chilies; cut each into 6-7 strips. Wrap each strip around cube of cheese: place on top of beans in casserole; set aside.
Beat egg whites until stiff. Beat egg yolks slightly; fold into stiffly beaten whites. Stir in flour and salt; spoon over to of cheese stuffed chiles.
Bake, uncovered, for 25-30 minutes.
Serve hot with Piquant Sauce
PIQUANT SAUCE:
1 cup chicken bouillon
1 (7 oz) can green chili salsa
1/8 tsp oregano
Combine bouillon, chili salsa and oregano; simmer for 5 minutes.
1 (4 oz) can green chilies
1/4 lb Monterey Jack cheese, cubed
2 eggs, separated
2 Tbs all purpose flour
1/4 tsp salt
Piquant Sauce (recipe follows)
Preheat oven to 350 degrees F. Grease a 1-1/2 quart casserole.
Spoon beans into prepared 1-1/2 quart casserole; set aside.
Remove seeds from chilies; cut each into 6-7 strips. Wrap each strip around cube of cheese: place on top of beans in casserole; set aside.
Beat egg whites until stiff. Beat egg yolks slightly; fold into stiffly beaten whites. Stir in flour and salt; spoon over to of cheese stuffed chiles.
Bake, uncovered, for 25-30 minutes.
Serve hot with Piquant Sauce
PIQUANT SAUCE:
1 cup chicken bouillon
1 (7 oz) can green chili salsa
1/8 tsp oregano
Combine bouillon, chili salsa and oregano; simmer for 5 minutes.
4 months ago
