A new modified Chile Relleno Casserole Recipe

I am modifying the recipe to my way of eating…low carb….

The real recipe – the original is here at Mandy’s Recipe Box

Chile Relleno Casserole

Ingredients

16 oz. shredded Monterey Jack cheese

16 oz. shredded Cheddar Cheese

2 (8 oz) cans whole green chiles (You may need more. I halved this recipe and still used 2 cans)

4 eggs, separated

2/3 C. evaporated milk

salt and pepper to taste

How You Do It

Sprinkle both cheeses into a lightly greased 9x13 casserole pan. Arrange chiles over cheese; set aside. Beat egg yolks in a bowl; gradually beat in milk. In another bowl, beat egg whites until fluffy; stir into yolk mixture. Add salt and pepper to taste. Drizzle egg mixture over chiles. Bake uncovered at 325 degrees for 50 minutes or until eggs are set. Let stand several minutes before serving. Makes 8 servings.

Faux Mother’s Sour Cream Rice

Ingredients

2 to 2 1/2 C. cooked crumbled/grated/riced cauliflower

4 oz. can diced green chiles

8 oz. shredded Cheddar or Monterey Jack cheese

16 oz. sour cream

How You Do It

Combine all ingredients in a bowl; stir well. Spoon mixture into a buttered 2 qt. casserole dish. Bake uncovered at 350 degrees for 30 minutes, or until hot and bubbly. Serves 6 to 8.