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Chile Rellenos Casserole

List of Ingredients





27 ounces canned green chiles -- whole
22 ounces cheddar cheese
6 eggs
1/4 cup almond powder*
1/2 teaspoon salt

* Almond powder may also be known as ground blanched almonds.

Recipe



Prepare flat baking dish(es) (e.g. quiche pans) by greasing
or spraying with nonstick spray.

Thoroughly blend eggs, almond flour, and a pinch of salt.
Pour a thin layer on bottom of baking dish(es) reserving
more than half for topping.

Clean any seeds and membranes out of the peppers.

If peppers are whole and in good shape, you may stuff each
one with a thick piece or rolled-up slice of cheese and
place in a single layer in the baking dish.

If the peppers are not whole or if you are pressed for time, spread out half the peppers in a single layer, inside up, in the baking dish and layer cheese evenly over them using about 3/4 of the cheese. Top with the remaining peppers in a single layer, inside down.

Cover with the remaining egg mixture. Sprinkle the remaining cheese over the top.

Bake at 375°F until cheese is melted and slightly browned--
about 30 minutes.
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Note:
My sis who is not on LC sent this to me and she doesn't remember where she found it. If it is from your site and you can identify it, I'll be glad to give credit and your URL.