Name: Baked Chile Relleno Casserole
Prep time: 10 min
Cook time: 45 min
Yield: 4-6
Cuisine: Mexican
Ingredients: 6 large eggs,(yolks and whites separated); ¼ cup all-purpose flour; 1½ cups La Preferida Mole Sauce; 2 cups La Preferida Mild Diced Green Chiles, drained; 1½ cups La Preferida Black Beans, drained and rinsed; 2½ cups shredded cheese (Monterey Jack, Oaxaca, or a blend); Salt, to taste; Optional toppings: Sour cream or crema, avocado, cilantro, pickled onions, extra mole drizzle

Ingredients

6 large eggs,(yolks and whites separated)
¼ cup all-purpose flour
1½ cups La Preferida Mole Sauce
2 cups La Preferida Mild Diced Green Chiles, drained
1½ cups La Preferida Black Beans, drained and rinsed
2½ cups shredded cheese (Monterey Jack, Oaxaca, or a blend)
Salt, to taste
Optional toppings: Sour cream or crema, avocado, cilantro, pickled onions, extra mole drizzle

Method

Preheat oven to 350°F. Lightly grease a 9×9 baking dish.
Separate the eggs. In a clean bowl, whip egg whites until soft peaks form.
In another bowl, whisk flour into the egg yolks until smooth.
Gently fold the yolk mixture into the whipped whites, keeping as much air as possible.
Spread a thin layer of mole sauce in the bottom of the dish.
Add a layer of green chiles, black beans, and cheese.
Gently spoon a layer of the egg mixture over the top.
Repeat the layers once more, finishing with egg mixture.
Bake uncovered for 40–45 minutes, until set and lightly golden.
Rest for 10 minutes before slicing. Add toppings and serve.