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Nutrition Facts
Servings Per Recipe: 10
Serving Size: 1 serving
Amount Per Serving
  • Calories 179.8
  • Total Fat 11.3 g
  • Saturated Fat 6.4 g
  • Polyunsaturated Fat 0.5 g
  • Monounsaturated Fat 1.0 g
  • Cholesterol 127.3 mg
  • Sodium 559.0 mg
  • Potassium 78.5 mg
  • Total Carbohydrate 2.3 g
  • Dietary Fiber 0.7 g
  • Sugars 0.1 g
  • Protein 15.0 g
  • Vitamin A 18.9 %
  • Vitamin B-12 6.5 %
  • Vitamin B-6 4.2 %
  • Vitamin C 16.0 %
  • Vitamin D 3.6 %
  • Vitamin E 1.3 %
  • Calcium 66.7 %
  • Copper 1.1 %
  • Folate 7.1 %
  • Iron 4.9 %
  • Magnesium 1.7 %
  • Manganese 1.8 %
  • Niacin 1.2 %
  • Pantothenic Acid 3.9 %
  • Phosphorus 5.3 %
  • Riboflavin 8.2 %
  • Selenium 11.7 %
  • Thiamin 1.7 %
  • Zinc 2.3 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in chili releno lasagna

View the full chili releno lasagna Recipe & Instructions
Submitted by: LEMONROSE1

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of chili releno lasagna

128 calories of Kraft Shredded 2% Mexican Four Cheese blend, (0.40 cup)

35 calories of Egg, fresh, whole, raw, (0.10 cup (4.86 large eggs))

6 calories of Green Chili Peppers, canned, (0.20 cup)

5 calories of Shoney's Olives, Black, Sliced - 1 Tablespoons, (0.20 serving)

5 calories of Soy Milk, (0.05 cup)

0 calories of Chili powder, (0.05 tsp)

0 calories of cumin ground .5 tsp, (0.10 serving)


Nutrition & Calorie Comments  

We loved this recipe! Will definitely share with friends and family! Works for low-carb as is, or it will work for low calorie using reduced fat cheese! Awesome! Submitted by:
BRANDYM47

(8/29/12)
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This recipe is absolutly delicious. I actually substituted the eggs for Fat free liquid egg whites and baked it for 40 min. Instead of the 35 because the egg was not set completely. I will be making this again! Submitted by:
JMEDON24

(11/8/10)
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My wife and I enjoyed this. I modified it slightly using an 8x8 pan & 2 cups lowfat cheese. The egg batter will cover this pan perfectly. I had to extend the second 15 minutes to 25 (at sea level). Try getting creative by adding other flavors like jalepeno. Submitted by:
HARCARWOO

(7/25/10)
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Tried this recipe this weekend and fell in love. It will definitely become an all-time favorite on my low-carb plan! Submitted by:
BEINHAVE

(6/8/10)
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