CHILES RELLENOS CASSEROLE
Category: Vegetarian, Mexican, Main dishes, Vegetables
2 cn Whole green chili peppers* 4 c Milk
3 c Sharp Cheddar cheese** 3/4 c All-purpose flour
4 ea Green onions, sliced 1/4 ts Salt
3 c Shredded mozzarella cheese 2 cn Green chili salsa
6 ea Eggs
* 7 oz. cans **shredded (approx. 12 oz.)
Split chili peppers lengthwise and remove seeds and pith. Spread
chilies in a single layer in a greased 9x13-inch baking dish. Sprinkle
Cheddar cheese, green onions, and 1-1/2 cups of the mozzarella cheese over
In a bowl, beat eggs, milk, flour, and salt together until smooth. Pour
over chilies and cheese. Bake in a 325 degrees oven for 50 minutes or
until a knife inserted in custard comes out clean.
Meanwhile, mix salsa with the remaining 1-1/2 cups mozzarella cheese.
Sprinkle over casserole and return to oven for 10 minutes or until cheese
melts. Let stand for 5 minutes before serving. Per Serving: 33 grams
protein, 22 grams carbohydrate, 271 milligrams cholesterol, 490 calories.
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