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Chiles Rellenos Casserole

  • 10servings

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Source: www.cookreceipts.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB1, B2, B3, B9, B12, H, C, P
MineralsNatrium, Fluorine, Chromium, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 cn Whole green chili peppers* 

  2. 4 c Milk

  3. 3 c Sharp Cheddar cheese** 

  4. 3/4 c All-purpose flour

  5. 4 Green onions, sliced 

  6. 1/4 ts Salt

  7. 3 c Shredded mozzarella cheese 

  8. 2 cn Green chili salsa

  9. 6 Eggs

Instructions Jump to Ingredients ↑

  1. * 7 oz. cans **shredded (approx.

  2. Split chili peppers lengthwise and remove seeds and pith. Spread chilies in a single layer in a greased 9×13-inch baking dish. Sprinkle Cheddar cheese, green onions, and 1-1/2 cups of the mozzarella cheese over chilies.

  3. In a bowl, beat eggs, milk, flour, and salt together until smooth. Pour over chilies and cheese. Bake in a 325 degrees oven for 50 minutes or until a knife inserted in custard comes out clean.

  4. Meanwhile, mix salsa with the remaining 1-1/2 cups mozzarella cheese.

  5. Sprinkle over casserole and return to oven for 10 minutes or until cheese melts. Let stand for 5 minutes before serving.

  6. Per Serving: 33 grams protein, 22 grams carbohydrate, 271 milligrams cholesterol, 490 calories. —–

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