Rating: 4.5 stars
13 Ratings
  • 5 star values: 8
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
  • 13 Ratings
Source: Better Homes and Gardens


Recipe Summary test

20 mins
15 mins
5 mins
40 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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; fat 18g; cholesterol 206mg; saturated fat 10g; carbohydrates 14g; mono fat 2g; poly fat 1g; sugars 1g; protein 18g; vitamin a 1263.3IU; vitamin c 122.2mg; thiamin 0.2mg; riboflavin 0.4mg; niacin equivalents 1mg; vitamin b6 0.2mg; folate 28.2mcg; vitamin b12 0.8mcg; sodium 466mg; potassium 241mg; calcium 383.7mg; iron 2.3mg.