Chilie Relleno Bake

This is the only way I like Chilies!!  I serve with a LARGE tub of sour cream (I am a wimp)!

Whole Green Chilies (the large ones – we prefer the large fresh frozen. You can use 27 oz Hatch’s Whole Green Chile’s (one can) or 27 oz Hatch’s Pablano Whole Chiles 2+ cans)

6 eggs

Splash of milk

1 small chopped onion (optional)

Asadero Cheese sliced about 1/8” (Optional: We use only asadero cheese but you can substitute whatever you like.)

1) Heat oven to 350.

 2) Prepare chilies: slice top off if needed.  Split chile down the middle, rinse seeds out, lay slices aside. You need enough slices to cover the pan twice.

3) Separate eggs. Beat whites until stiff. Beat yolks, then add a splash of milk and mix thoroughly.  Fold yolks into whites.

4) Spray 9x13 pan with Pam. Pour 2/3 of egg mixture into pan.  Cover this mixture with chilies.  Next cover the chilies with the slices of asadero.  Next, cover cheese with remaining chilies.  Add 2 or 3 slices of cheese over this.  Sprinkle onion over top.  Pour remaining egg mixture over this using spatula to spread it out.  Bake 25 minutes. If you want sprinkle shredded cheese (Mexican blend) over the top the last few minutes. Let it set a few minutes before cutting into serving size.

Came via my mom's trial and error as we can't eat greasy foods so we had to find a way that did not have fried peppers.