Chili Relleno Casserole
- Number of Servings: 6
Ingredients
12 Fresh chili peppers, I use Hatch or Pasilla but use what you can find3 whole eggs3 egg whites1/2 cup milk1 cup onion, chopped1 cup cheddar cheese, shredded1 tbsp olive oil
Roast the peppers on a barbecue grill or under your broiler until the skin is blistered. Place in a resealable bag for 10-15 minutes. Peel the skins and remove the tops and the seeds; layer in a casserole dish.
Saute the onions in olive oil until translucent and slightly brown, about 5-10 minutes. Combine the eggs and egg whites until combined. Add the milk and stir together until well combined.
Add the onions to the chilies layers and then add the eggs. Finally add the cheese.
Place in a 350 degree oven for 20-25 minutes or until the eggs are set. Let stand for 5 minutes before serving.
Serves 6
Number of Servings: 6
Recipe submitted by SparkPeople user CHERLIE.
Saute the onions in olive oil until translucent and slightly brown, about 5-10 minutes. Combine the eggs and egg whites until combined. Add the milk and stir together until well combined.
Add the onions to the chilies layers and then add the eggs. Finally add the cheese.
Place in a 350 degree oven for 20-25 minutes or until the eggs are set. Let stand for 5 minutes before serving.
Serves 6
Number of Servings: 6
Recipe submitted by SparkPeople user CHERLIE.
Nutritional Info Amount Per Serving
- Calories: 175.9
- Total Fat: 12.1 g
- Cholesterol: 158.9 mg
- Sodium: 196.4 mg
- Total Carbs: 4.9 g
- Dietary Fiber: 0.9 g
- Protein: 12.5 g
Member Reviews
-
TENAJ66
Sounds good but I have a question...How much flour? I don't believe itt is not listed in the ingredients. Thanks - 1/10/11
Reply from MYTURN694 (1/10/11)
Sorry about that. I used to put flour in it to thicken the eggs but I've found that you don't need it. I wrote the recipe by memory so I apologize for the confusion, and I have adjusted the instructions. I hope you like it.