Chile Rellenos Casserole

Total Time: 50 mins Preparation Time: 25 mins Cook Time: 25 mins

Ingredients

• Servings: 2
• 6 anaheim chilies
• monterey jack cheese
• salsa
• 1 (10 1/2 ounce) can pasta sauce or 1 (10 1/2 ounce) can enchilada sauce
• 1 lb hamburger
• 1 (16 ounce) can refried beans
• 2 eggs, separated

Recipe

• 1 put small t at top of each pepper just below the stem to keep it from exploding.
• 2 to skin peppers - cook at 500° for about 15 to 20 minutes, turning every 5 minutes. they will be blistered and dark in spots.
• 3 seal peppers in plastic freezer bag for about 10 to 15 minutes to finish steaming the skin. using the t you cut at the top, use a spoon to pull out the seeds and then peel the pepper. seeding is much easier if you do it before peeling the pepper. don't worry if they tear too much!
• 4 brown hamburger, add about 1/4 cup salsa and 1/4 cup red sauce. place this on bottom of 2 qt casserole dish.
• 5 mix about 1/4 cup salsa and 1/4 cup red sauce with refried beans and layer on top of hamburger mixture.
• 6 insert large hunks of monterey jack cheese inside pepper cavity and lay them on top of the bean mixture.
• 7 beat egg whites until stiff, beat yolks some and fold into egg whites. spoon on top of peppers and top with any shredded cheese.
• 8 bake at 350 for about 20 – 25 minutes - egg topping will be golden brown.