Chicken Chili Relleno Casserole
3 tablespoons olive or vegetable oil
1 medium onion chopped
1 1/2 cups broken tortilla chips (not crushed, about 1/2 inch pieces)
1 27ounce can whole green chiles, drained and chopped into large pieces
1/2 pound pepper jack cheese, shredded (reserve just a little for sprinkling on top)
3 cups shredded roasted chicken
1/2 teaspoon each: mexican oregano, garlic powder, green chili powder (if unavailable use red chili powder)
1/4 teaspoon cumin
4 large eggs, separated
2 tablespoons flour
dash of salt
1/4 cayenne pepper
1 cup chopped cilantro, divided
Green Chili Sauce, Your favorite Salsa, or Tabasco, (optional)
Preheat oven to 375 degrees. Heat oil in a large frying pan over moderate heat. Add onion. As onion begins to soften, add tortilla chips and stir to coat. Continue to cook stirring often until onion is soft and translucent.
Lightly grease a 13 X 9 baking dish with cooking spray. Transfer tortilla-onion mixture and spread evenly and a little up the sides of the baking dish.
In medium bowl shred roasted chicken. Add oregano,garlic powder, chili powder, and cumin and mix well and set aside.
In small bowl whisk flour into egg yolks.
In large bowl beat egg whites with salt and cayenne pepper until small peaks form. Gently fold egg yolk mixture into egg white mixture until just blended.
Layer cheese, chopped chilies, and chicken alternately over tortilla-onion mixture in baking dish. Reserve just enough cheese to sprinkle on top.
Spread egg mixture over top and sprinkle with reserved cheese and 1/2 cup of cilantro.
Bake until golden and puffy, about 20 to 25 minutes.
Serve with green chili sauce, your favorite salsa or your favorite flavor of Tabasco sauce and sprinkle with remaining cilantro if desired.
Wine suggestion: Twisted Oak Calaveras County Viognier 2007
Greg & Marcie Nicholl
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