Easy Cheesy Chili Rellano Casserole - cooking recipe

Ingredients

4 (4 ounce) cans whole green chili peppers, seeded and drained
salt, to taste
1 cup evaporated milk
4 egg whites
Tabasco sauce, to taste
1/3 cup all-purpose flour
1/4 cup green onion, chopped
2 cups monterey jack cheese, shredded
2 cups sharpcheddar cheese, shredded
1 lb ground pork sausage, cooked and drained
1 (8 ounce) can tomato sauce
1 (8 ounce) can diced tomatoes, drained
sour cream

Preparation

Preheat oven to 350 degrees.
Lightly spray a 1 1/2 quart casserole dish with no-stick spray; set aside.
Wearing disposable gloves, slit the chili pepers in half lengthwise. Remove and discard the seeds; rinse and drain the pepers on several paper towels. Salt the chili peppers.
In a medium mixing bowl, beat together the milk, egg whites, Tabasco sauce, and flour until smooth. Set aside.
In a second mixing bowl, combine 1-cup of each cheese and the green onions. (Save the remaining cheeses for the topping.).
Assemble the casserole: Layer half each of the chili peppers, cheese mixture, and cooked sausage. Repeat. Pour egg mixture evenly over the top of casserole.
Pour tomato sauce and diced tomatoes over the top, and bake for 30 minutes. Sprinle with the reserved cheeses and bake for 20 minutes more.
Let sit for 5 minutes before serving.
Serve with a dollop of sour cream and a freshly tossed green salad dressed in olive oil and red vinegar.