• 13 Ratings
Source: Better Homes and Gardens

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Recipe Summary

prep:
20 mins
bake:
15 mins at 450°
stand:
5 mins
Servings:
4
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Ingredients

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Directions

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  • 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.

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  • 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.

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Instructions Checklist
Instructions Checklist
  • 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.

Low-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% ironExchanges: .5 starch, 1 vegetable, 2 Lean Meat

Nutrition Facts

286 calories; total fat 18g; saturated fat 10g; polyunsaturated fat 1g; monounsaturated fat 2g; cholesterol 206mg; sodium 466mg; potassium 241mg; carbohydrates 14g; fiber 0g; sugar 1g; protein 18g; vitamin a 0RE; vitamin a 1263IU; vitamin c 122mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 1mg; vitamin b6 0mg; folate 28mcg; vitamin b12 1mcg; calcium 384mg; iron 2mg.
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Reviews

13 Ratings
  • 5 star values: 8
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
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