Casserole-Style Chiles Rellenos

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  • Makes: 4 servings
  • Yields: 4 (main-dish) servings
  • Prep: 25 mins
  • Bake: 15 mins 450°F
  • Stand: 5 mins
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Casserole-Style Chiles Rellenos
Ingredients
2
large poblano peppers or green sweet peppers (8 ounces)
1
cup shredded Monterey Jack cheese with jalapeno peppers (4 ounces)
3
beaten eggs
1/4
cup milk
1/2
teaspoon baking powder
1/4
teaspoon ground red pepper
1/8
teaspoon salt
3/4
1
cup picante sauce
1/4
cup dairy sour cream
Directions
  1. 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.
  2. 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.
  3. 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
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