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Chiles Rellenos Casserole

  • 40minutes
  • 305calories

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Source: www.delish.comReport recipe

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Nutrition Info . . .

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

Ingredients Jump to Instructions ↓

  1. 6 large eggs

  2. 1 cup(s) (2%) reduced-fat milk

  3. 2 tablespoon(s) all-purpose flour

  4. 1/4 teaspoon(s) sweet paprika

  5. Salt

  6. Pepper

  7. 2 can(s) (5 3/4 ounces each) whole green chiles , drained and thinly sliced 1 medium (8 to 10 ounces) red pepper , cut into 1/4-inch pieces 4 ounce(s) extra-sharp Cheddar cheese , shredded 5 cup(s) packed fresh cilantro leaves , finely chopped

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350°F. Grease shallow 2-quart ceramic or glass baking dish.

  2. In large bowl, with wire whisk, mix eggs, milk, flour, paprika, 1/4 teaspoon salt, and 1/2 teaspoon freshly ground black pepper until well blended. Stir in chiles, pepper, Cheddar, and half of cilantro; pour into prepared dish.

  3. Bake casserole 35 to 40 minutes or until puffed and golden brown and center still jiggles slightly.

  4. Cool in casserole in dish on wire rack 10 minutes. Garnish with remaining chopped cilantro and cut into squares or wedges to serve.

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