What do you do when the nip of Fall comes early; Or maybe when your garden decides to take off after Labor Day and produce more than it has all summer? You reap your harvest before it frosts! Now what to do with all those pablano peppers you have. Give some to friends. . . give more to friends. . . Freeze all you have room for – and you still have leftovers. It is time to make a new recipe. I love chili rellenos but I was not going to stand and stuff and fry a dozen for just the hubs and me. The next idea was to create a casserole.
12 pablano peppers roasted (with stems, seeds, & skin removed)
4 Cups shredded cooked chicken seasoned with salt, pepper, & onion and garlic powder
16 oz cheese ( I used a mixture of Mexican cheese and mozzarella)
4 eggs, separated
1 tsp baking powder
Instructions: Preheat oven to 350 degrees F
In a 9 X 13 X 2 inch greased pan layer the chicken, then the cheese and top with the peppers which have been opened to lay flat. Whip the egg whites until stiff. Add the baking powder and then gently fold in the egg yolks. Pour this over the peppers. Bake for 20 minutes at 350 degrees or until lightly browned. Serve warm with picante, salsa & tortilla chips. Enjoy!