Baked Chilies Rellenos Souffle

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Baked Chilies Rellenos Souffle

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5 (4 oz.) cans mild whole green chilies

8 oz. cheddar cheese, cut in lengths

4 oz. cheddar/Monterey Jack cheese combined

1 1/2 (12 oz.) cans refrigerated biscuits

3 egg whites, separated

3 egg yolks

1 small diced onion

1 1/2 tablespoons olive oil

Spray cooking oil

Chunky salsa

Directions

Preheat oven to 375 degrees.

Open 4 cans of green chilies and slit each chili lenghtwise. Remove seeds and drain well on paper towels.

Insert sliced cheese into each chili.

Separate refrigerator biscuits and roll each flat enough to cover each green chili separately; seal well. Place wrapped chilies in casserole dish and bake 10 minutes

(or until dough is half cooked).

Remove casserole from oven and open the remaining can of green chilies. Slit chilies lenghthwise and lay them flat on top of each relleno.

Saute onion in 1 tablespoon olive oil and put onion on top of chilies. Add shredded Jack/cheddar cheese.

Beat egg whites and fold in egg yolks. Spread mixture over Jack/cheddar cheese and bake 15 minutes (or until egg whites are golden brown).

Let stand 10 minutes before serving with chunky salsa.

Chili relleno recipe