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Casserole-Style Chiles Rellenos

Makes: 4 servings Yield: 4 (main-dish) servings
Prep 25 mins Bake 450°F 15 mins Stand 5 mins
Casserole-Style Chiles Rellenos
  • 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
  • 1/3  cup  all-purpose flour
  • 1/2  teaspoon  baking powder
  • 1/4  teaspoon  ground red pepper
  • 1/8  teaspoon  salt
  • 3/4  cup  shredded cheddar cheese (3 ounces)
  • 1  cup  picante sauce
  • 1/4  cup  dairy sour cream

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,
  • cal. (kcal) 352,
  • Fat, total (g) 24,
  • chol. (mg) 215,
  • sat. fat (g) 13,
  • carb. (g) 17,
  • pro. (g) 20,
  • sodium (mg) 891,
  • Percent Daily Values are based on a 2,000 calorie diet

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