Source
Downloaded from Connoisseur Online.
Modified by ehowton on 061109.
Category
Mexican
Yield
4 servings
Prep Time
30 minutes
Cook Time
60 minutes
|
Chile Rellenos Casserole
Per Serving: 33 grams protein, 22 grams carbohydrate, 271 milligrams cholesterol, 490 calories.
| Amount |
Ingredient Name |
Description |
| 4 large |
poblano |
|
| 1 1/10 cups |
sharp cheddar cheese** |
|
| 1 5/8 |
green onions |
sliced |
| 1 1/10 cups |
mozzarella |
shredded |
| 2 1/5 large |
eggs |
|
| 1 5/8 cups |
skim milk |
|
| 3/10 cup |
whole wheat flour |
|
| 1/8 teaspoon |
sea salt |
|
| 4/5 can |
green chili salsa |
|
Steps
1. Place peppers in boiling water for approximately 5 minutes, then drain. Using a paring knife, cut out center stem and carefully 'peel' away the thin clear membrane surrounding the pepper. Cut the pepper lengthwise into quarters and remove the seeds.
2. Spread chilies in a single layer in a greased 9x13-inch baking dish. Sprinkle Cheddar cheese, green onions, and 1-1/2 cups of the mozzarella cheese over chilies. In a bowl, beat eggs, milk, flour, and salt together until smooth. Pour over chilies and cheese.
3. Bake in a 325 degrees oven for 50 minutes or until a knife inserted in custard comes out clean. Meanwhile, mix salsa with the remaining 1-1/2 cups mozzarella cheese. Sprinkle over casserole and return to oven for 10 minutes or until cheese melts. Let stand for 5 minutes before serving.
Notes
|