Shrimp Rellenos Casserole

Poblano peppers are chopped instead of stuffed in this shrimp-filled spin on chiles rellenos.

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  • Makes: 10 servings
  • Prep: 40 mins
  • Bake: 35 mins 350°F

Shrimp Rellenos Casserole

Reviews (0)

4.0 by 1 people

Rate This!

Directions

  1. Thaw shrimp, if frozen. Preheat oven to 350 degrees F. Grease a 3-quart rectangular baking dish; set aside. In a large skillet cook chile peppers, onion, and garlic in hot butter about 5 minutes or until onion is tender. Add cream cheese, stirring until smooth. Stir in shrimp and tomatoes. Remove from heat. Stir in 1 cup of the Monterey Jack cheese and 1 cup of the cheddar cheese. Transfer mixture to prepared baking dish.
  2. In a medium bowl combine flour, baking powder, baking soda, and salt. In a small bowl combine egg, milk, and oil. Add egg mixture to flour mixture, stirring until smooth. Pour over shrimp mixture. Sprinkle with the remaining 1 cup Monterey Jack cheese and the remaining 1 cup cheddar cheese.
  3. Bake, uncovered, for 35 to 40 minutes or until golden brown and set in the center.
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Nutrition Facts (Shrimp Rellenos Casserole)

  • Per serving:
  • 449 kcal ,
  • 30 g fat
  • (17 g sat. fat ,
  • 3 g polyunsaturated fat ,
  • 8 g monounsaturated fat ),
  • 190 mg chol. ,
  • 742 mg sodium ,
  • 18 g carb. ,
  • 1 g fiber ,
  • 3 g sugar ,
  • 26 g pro.
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