Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 141.0
  • Total Fat: 8.4 g
  • Cholesterol: 159.1 mg
  • Sodium: 173.9 mg
  • Total Carbs: 6.6 g
  • Dietary Fiber: 0.9 g
  • Protein: 8.7 g

View full nutritional breakdown of chili relleno casserole calories by ingredient
Report Inappropriate Recipe

chili relleno casserole

Submitted by: MIKESCHICKY

Introduction

serve with salsa, beans, and a salad YUMM.
can be made ahead, cut into portions and frozen for a quick lunch or supper .
serve with salsa, beans, and a salad YUMM.
can be made ahead, cut into portions and frozen for a quick lunch or supper .

Number of Servings: 12

Ingredients



    4 cups diced Poblano Pepper
    2 cups Yellow Sweet Corn
    1.5 cup, chopped Scallions (green onion)
    2 cups beaten Egg
    1 cup, shredded Monterey Cheese,
    .5 cups Milk, Fat Free, Skim
    , 1 tbsp Olive Oil

SparkPeople Sponsored Video


Directions

1) saute the chilis in 1/2 the oil till soft. use the other 1/2 of the oil to grease the9x13 pan

2) layer the chiles,corn,and onions evenly in the 9x 13 pan .

3)mix the eggs and milk and pour evenly in the pan.

4) top with the cheese

5) bake at 350 for 30 minutes or till eggs are set and top is nicely browned.

*now you have time to prepare your yummy salad.
enjoy!


Serving Size: makes one 9x13 pan, cut into 12 servings

Number of Servings: 12

Recipe submitted by SparkPeople user MIKESCHICKY.






Great Stories from around the Web


Rate This Recipe