Chile Rellenos Casserole

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4.0 by 17 people

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  • Makes: 4 servings
  • Prep: 20 mins
  • Bake: 15 mins 450°F
  • Stand: 5 mins

Chile Rellenos Casserole

Reviews (0)

4.0 by 17 people

Rate This!

Directions

  1. Quarter the peppers and remove seeds, stems, and veins. Immerse peppers into boiling water for 3 minutes; drain. Invert peppers on paper towels to drain well. Place the peppers in a well-greased 2-quart square baking dish. Top with 1 cup of the cheese.
  2. In a medium bowl combine eggs and milk. Add flour, baking powder, cayenne pepper, and salt. Beat until smooth with a rotary beater. Pour egg mixture over peppers and cheese.
  3. Bake, uncovered, in a 450 degree F oven about 15 minutes or until a knife inserted into the egg mixture comes out clean. Sprinkle with the remaining 1/2 cup cheese. Let stand about 5 minutes or until cheese melts. If desired, serve with picante sauce and sour cream. Makes 4 servings.

From the Test Kitchen

Low-Fat Chile Rellenos Casserole:

Prepare as above, except use reduced-fat Monterey Jack cheese with jalapeno peppers (or reduced-fat plain Monterey jack cheese plus 2 teaspoons chopped jalapeno peppers) or reduced-fat Mexican-blend cheese. Substitute 3/4 cup refrigerated or frozen egg product (thawed) for the eggs and fat-free milk for the milk.

Nutrition Facts per serving: 207 calories, 9 g total fat (6 g sat. fat), 30 mg chol., 569 mg sodium, 15 g carbo., 1 g dietary fiber, 18 g pro.

Daily Values: 25% vit. A, 213% vit. C, 38% calcium, 15% iron

Exchanges: .5 starch, 1 vegetable, 2 Lean Meat

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Nutrition Facts (Chile Rellenos Casserole)

  • Per serving:
  • 286 kcal cal.,
  • 18 g fat
  • (10 g sat. fat,
  • 1 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 206 mg chol.,
  • 466 mg sodium,
  • 14 g carb.,
  • 1 g sugar,
  • 18 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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