Chili Relleno Casserole (Women's Day Cookbook)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
16 oz can (or four 4-oz cans) whole mild green chiles, rinsed and drained1 cup (4 oz) shredded Cheddar Cheese1 cup (4 oz.) shredded Monterey Jack cheese2 tbsp flour12-oz can evaporated milk (not sweetened condensed)6 large eggs1/2 tsp ground cumin1/2 tsp garlic powder1/2 tsp salt1/4 tsp freshly ground pepper
1. Heat oven to 350 degrees F. Lightly grease a shallow 2-qt dish.
2. Cut chiles in half lengthwise; pat dry between paper towels. Cover bottom of prepared baking dish with half the chiles; sprinkle with half the cheeses. Repeat with remaining chiles and cheeses.
3. In a medium bowl, whisk flour into about 1/4 cup evaporated milk until well blended, then whisk in remaining milk, the eggs, cumin, garlic powder, salt and pepper until smooth. pour over chiles and cheese.
4. Bake 30 to 35 minutes or until a knife inserted near center comes out clean and edges just begin to brown.
Number of Servings: 8
Recipe submitted by SparkPeople user VASILLA.
2. Cut chiles in half lengthwise; pat dry between paper towels. Cover bottom of prepared baking dish with half the chiles; sprinkle with half the cheeses. Repeat with remaining chiles and cheeses.
3. In a medium bowl, whisk flour into about 1/4 cup evaporated milk until well blended, then whisk in remaining milk, the eggs, cumin, garlic powder, salt and pepper until smooth. pour over chiles and cheese.
4. Bake 30 to 35 minutes or until a knife inserted near center comes out clean and edges just begin to brown.
Number of Servings: 8
Recipe submitted by SparkPeople user VASILLA.
Nutritional Info Amount Per Serving
- Calories: 236.8
- Total Fat: 16.4 g
- Cholesterol: 200.5 mg
- Sodium: 398.7 mg
- Total Carbs: 7.2 g
- Dietary Fiber: 0.6 g
- Protein: 15.1 g