Chile relleno casserole El Paso style
Ingredients
- 10 long green chiles such as Hatch or Anaheim
- 2 tablespoons unsalted butter
- ½ medium yellow onion, diced
- 2 cloves garlic, minced
- 1 (14.5-ounce) can stewed tomatoes, chopped
- 1 teaspoon ground cumin
- Salt
- 2 large eggs, separated
- 8 ounces (2 cups) Monterey Jack, shredded
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