Chile Rellenos Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
3 large poblano peppers, quartered seeds removed1 1/2 cup shredded 2% Cojack or mexican blend cheese3 eggs1/4 cup skim milk1/3 cup flour1/2 tsp baking powder1/4 tsp cayene pepper1/8 tsp salt**optional**4 tbsp fat free sour cream4 tbsp salsa
Preheat oven to 450*. Spray baking dish with pam, set aside.
In a small saucepan bring 2 cups water to boil, Immerse qaurtered peppers into boiling water for 3 minutes, drain well & pat dry with paper towel. Place quartered peppers in baking dish, top with 1 cup of the cheese.
In a medium bowl, beat eggs & milk until well mixed. Add flour, baking soda, cayenne, & salt, beat until smooth. Pour mixture over peppers and cheese.
Bake, uncovered, about 15 min or until a knife comes out clean. Sprinkle with remainder of cheese. Let stand about 5 min or until cheese melts.
**Can serve with salsa and sour cream, if desired. Goes great with quesadillas made with whole wheat tortillas!
Number of Servings: 4
Recipe submitted by SparkPeople user JDHANSON77.
In a small saucepan bring 2 cups water to boil, Immerse qaurtered peppers into boiling water for 3 minutes, drain well & pat dry with paper towel. Place quartered peppers in baking dish, top with 1 cup of the cheese.
In a medium bowl, beat eggs & milk until well mixed. Add flour, baking soda, cayenne, & salt, beat until smooth. Pour mixture over peppers and cheese.
Bake, uncovered, about 15 min or until a knife comes out clean. Sprinkle with remainder of cheese. Let stand about 5 min or until cheese melts.
**Can serve with salsa and sour cream, if desired. Goes great with quesadillas made with whole wheat tortillas!
Number of Servings: 4
Recipe submitted by SparkPeople user JDHANSON77.
Nutritional Info Amount Per Serving
- Calories: 253.9
- Total Fat: 11.8 g
- Cholesterol: 183.9 mg
- Sodium: 621.5 mg
- Total Carbs: 16.0 g
- Dietary Fiber: 1.1 g
- Protein: 18.6 g