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Chile Rellenos Casserole

Makes: 4 servings
Prep 20 mins Bake 450°F 15 mins Stand 5 mins
Chile Rellenos Casserole
Ingredients
  • 2  fresh poblano chile peppers, fresh anaheim chile peppers, or green sweet peppers (8 ounces)
  • 1  cup  shredded Monterey Jack cheese with jalapeno peppers or Mexican-blend cheese (4 ounces)
  • 3  beaten eggs
  • 1/4  cup  milk
  • 1/3  cup  all-purpose flour
  • 1/2  teaspoon  baking powder
  • 1/4  teaspoon  cayenne pepper
  • 1/8  teaspoon  salt
  • 1/2  cup  shredded Monterey Jack cheese with jalapeno peppers or Mexican-blend cheese (2 ounces)
  •  Picante sauce (optional)
  •  Dairy sour cream (optional)
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 KitchenLow-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
Nutrition Facts (Chile Rellenos Casserole)
  • Servings Per Recipe 4,
  • cal. (kcal) 286,
  • Fat, total (g) 18,
  • chol. (mg) 206,
  • sat. fat (g) 10,
  • carb. (g) 14,
  • Monosaturated fat (g) 2,
  • Polyunsaturated fat (g) 1,
  • sugar (g) 1,
  • pro. (g) 18,
  • vit. A (IU) 1263,
  • vit. C (mg) 122,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 28,
  • Cobalamin (Vit. B12) (g) 1,
  • sodium (mg) 466,
  • Potassium (mg) 241,
  • calcium (mg) 384,
  • iron (mg) 2,
  • Vegetables () 1,
  • Starch () 1,
  • High-Fat Meat () 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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