The holiday season is upon us , a lot of us will have guests and they will not get up at the same time , heres a brunch recipe you can't miss with , I use it every Thanksgiving and Christmas and you can make it ahead . Try it , you will like it , I have no idea how long I had this recipe from a clipping from a book in the doctor's office , you know it's good , from Betty Crocker .
2 cans (4 ounces each) Old El Paso whole green chiles , drained
4 ounces Monterey Jack cheese , cut into 3x1/2x2-1/2-inch strips
1 jar (2 ounces) diced pimientos , drained
4 eggs , separated
1-1/2 cups milk
1/2 cup all-purpose flour
1/4 teaspoon salt
Cilantro sprigs if desired
2 cups Old El Paso Thick 'n Chunky salsa
1. Heat oven to 350*F . Spray 11x7-inch (2-quart) glass baking dish with cooking spray . Stuff chiles with cheese strips ; arrange in baking dish . Sprinkle with pimientos.
2. In medium bowl , beat egg yolks and milk with wire whisk until well blended . Stir in flour and salt until smooth .
3 . In a large bowl , beat egg whites with electric mixture on high speed until stiff peaks form. Gently fold egg yolk mixture into beaten egg whites until no traces of white remain . Spoon mixture evenly over stuffed chiles .
4 . Bake 30 to 40 minutes or until knife inserted in center comes out clean and top is golden brown . Garnish each serving with cilantro sprig . Serve immediately with salsa.
TIP :
"CHEE-lehs rreh-YEH-nohs is a Mexican specialty of cheese-stuffed mild green chiles and egg batter that is fried until crisp and the cheese is melted , this version is baked .
Egg whites may stand safely at room temperature for up to 30 minutes . Room temperature whites will beat up fluffier .
