Casserole-Style Chiles Rellenos
- Quarter the peppers and remove stems, seeds, and veins. Immerse peppers into boiling water for 3 minutes. Drain. Invert on paper towels to drain well. Place half the peppers in a well-greased 1-1/2-quart casserole. Top with half of the shredded Monterey Jack cheese. Repeat layers.
- In a medium mixing bowl combine eggs and milk. Add flour, baking powder, red pepper, and salt. Beat until smooth. Pour egg mixture over peppers.
- Bake, uncovered, in a 450 degree F oven for 15 minutes or until set. Sprinkle with the shredded cheddar cheese. Let stand about 5 minutes or until cheese melts. Serve with picante sauce and sour cream. Makes 4 main-dish servings.
Nutrition Facts (Casserole-Style Chiles Rellenos)
- Per serving:
- 352 kcal cal.,
- 24 g fat
- (13 g sat. fat,
- 215 mg chol.,
- 891 mg sodium,
- 17 g carb.,
- 20 g pro.
- Percent Daily Values are based on a 2,000 calorie diet