Chile Rellenos Casserole Style

• 12 poblano chiles ANAHEIM OR
• 1 cup cheddar GRATED SHARP
• 3 eggs SEPARATED
• 3 tablespoons flour
• 1 tablespoon onion GRATED
• 1/4 teaspoon pepper
• 1/2 teaspoon salt
• 1/2 teaspoon garlic salt
• 1 tablespoon water

1. Roast or broil the chilies.
2. Peel, stem and seed them. Set aside.
3. Preheat oven to 400*
4. In a small bowl, stir the egg yolks together. Add the flour, grated onion, pepper, salt garlic salt and water.
5. Stir well to combine.
6. In a medium bowl, beat the egg whites until stiff. Add the yolk mixture and stir to combine.
7. In a small casserole dish, layer 4 of the chiles, top with about 1/3 cup grated cheese.
8. Top with about 1/3 of the egg mixture.
9. Repeat this for two more layers.
10. Bake for 20 minutes until the casserole is bubbling and the top is lightly browned.
11. Serve with a fresh tomato salsa.

chiles, cheddar grated sharp, eggs, flour, onion grated, pepper, salt, garlic salt, water

Taken from www.yummly.com/recipe/Chile-Rellenos-Casserole-Style-1652121 (may not work)