Chile relleno casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 pound lean ground turkey 1 onion, chopped2 tbsp olive oilEnough red salsa to coat the bottom of pan6 Poblano peppers, charred and peeled sliced open 1 1/2 cups shredded mozzarella cheese, divided and/or Queso fresco 4 eggs1/4 cup all-purpose flour 1 1/2 cups milk salt and pepper to taste
Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large skillet over medium high heat, combine the ground turkey and onions and saute for 5 to 10 minutes, or until browned; drain excess fat.
3 Spread red salsa on bottom of baking pan
4. Arrange the chile peppers on the bottom of a 7x11 inch baking dish. Stuff the peppers with meat and then some cheese.
5. In a medium bowl, combine the eggs, flour and milk, whisking until smooth. Pour this into the baking dish over the chile peppers. Season with salt and pepper to taste.
6. Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes until eggs are set.
7. Let cool for about 5 minutes before cutting.
Serving Size: 6 servings
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large skillet over medium high heat, combine the ground turkey and onions and saute for 5 to 10 minutes, or until browned; drain excess fat.
3 Spread red salsa on bottom of baking pan
4. Arrange the chile peppers on the bottom of a 7x11 inch baking dish. Stuff the peppers with meat and then some cheese.
5. In a medium bowl, combine the eggs, flour and milk, whisking until smooth. Pour this into the baking dish over the chile peppers. Season with salt and pepper to taste.
6. Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes until eggs are set.
7. Let cool for about 5 minutes before cutting.
Serving Size: 6 servings
Nutritional Info Amount Per Serving
- Calories: 481.6
- Total Fat: 30.7 g
- Cholesterol: 225.1 mg
- Sodium: 752.1 mg
- Total Carbs: 11.7 g
- Dietary Fiber: 0.9 g
- Protein: 36.0 g
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