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CHILES RELLENOS CASSEROLE

Category:    Vegetarian, Mexican, Main dishes, Vegetables
Yield:10 servings
 
      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
  chilies.
     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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