Recipe for "relleno-cass"

NAME

     RELLENO-CASS - An easier way to make chili rellenos
     A friend of mine, Cynthia Ojeda, cooked this recipe  for  me
     once.   I  told  her  it  was  good enough to share with the
     Usenet community, so she wrote it down  for  me.   Serve  it
     with plenty of Spanish rice and salsa.

INGREDIENTS (Serves 4-6)

     6         large eggs
     450 g     jack cheese
     450 g     longhorn cheese (colby)
     250 g     whole green chilies (1 large can)

PROCEDURE

          (1)  Preheat the oven to 175 deg. C.
          (2)  Separate whites  from  yolks.  Whip  whites  until
               stiff.  Beat  yolks  until smooth. Fold yolks into
               whites. Season, salt & pepper, as wished.
          (3)  Grate cheeses and combine together.
          (4)  Grease a 22x33-cm casserole dish.
          (5)  Spread small amount of egg mixture in dish.
          (6)  Split open green chilies and layer on top  of  mix
               in dish.
          (7)  Sprinkle grated cheese on top.
          (8)  Spread some more egg on top of that.
          (9)  Repeat steps 6-8 until the  ingredients  are  gone
               (finish with egg).
          (10) Bake for 25 minutes, or until brown.

NOTES

     Serve warm with salsa.

RATING

     Difficulty: easy.  Time: 15 minutes preparation, 25  minutes
     cooking.  Precision: no need to measure.

CONTRIBUTOR

     Ed Post
     American Information Technology, Cupertino, Calif., USA
     hplabs!lewey!evp    evp@lewey.ait.com