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Casserole-Style Chiles Rellenos
Ingredients
-
2
large poblano peppers or green sweet peppers (8 ounces)
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1
cup shredded Monterey Jack cheese with jalapeno peppers (4 ounces)
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3
beaten eggs
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1/4
cup milk
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1/3
cup all-purpose flour
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1/2
teaspoon baking powder
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1/4
teaspoon ground red pepper
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1/8
teaspoon salt
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3/4
cup shredded cheddar cheese (3 ounces)
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1
cup picante sauce
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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)
- Servings Per Recipe 4,
- Calories 352,
- Protein (gm) 20,
- Carbohydrate (gm) 17,
- Fat, total (gm) 24,
- Cholesterol (mg) 215,
- Saturated fat (gm) 13,
- Sodium (mg) 891,
- Percent Daily Values are based on a 2,000 calorie diet
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