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Recipe of the Month

This is a great side-dish to any meal, or perfect to take to a potluck. Given to me years ago, I admit I haven’t made it in years (mostly because my daughter is lactose intolerant). If you like Mexican food, you will love this dish!

John Wayne Casserole

2 cans (4 oz.) Ortega chiles; drained

1 lbs. Monterey jack cheese, grated

1 lb. cheddar cheese, grated

4 eggs separated (divide whites and yolks)

2/3 c. evaporated milk

1 tbsp. flour

½ tsp. salt

¼ tsp. pepper (or less if desired)

Preheat oven to 325.

Remove seeds from chiles. Mix cheeses together.

Layer chiles and cheese in buttered 9/ x 13 casserole dish.

Beat egg whites until stiff peaks form.

In separate bowl, combine egg yolks, milk, flour, salt, and pepper. Mix until well blended.

Fold egg whites into egg yolk mixture. Pour egg mixture over chile/cheese layers, poking holes in chiles with fork to let egg mixture ooze into chiles.

Bake 1 hour.


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