Chili Relleno Casserole

Name: Chili Relleno Casserole Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 8
Ingredients: 8 large Egg fresh whole raw; 8 tbsp Half and Half Cream; .5 cup Flour - Gold medal all purpose flour; 8 serving Green Chili 1 whole (by STEELERS67); 8 serving Kraft Extra Sharp Cheedar Cheese (1oz) (by BEAV2356); 2 medium (4-1/8 long) Scallions raw; 0.5 tsp Salt; 1 dash Pepper black

(2)

Minutes to Prepare: 15
Minutes to Cook: 45

Number of Servings: 8

Ingredients

8 large Egg, fresh, whole, raw 8 tbsp Half and Half Cream .5 cup Flour - Gold medal all purpose flour 8 serving Green Chili, 1 whole (by STEELERS67) 8 serving Kraft Extra Sharp Cheedar Cheese (1oz) (by BEAV2356) 2 medium (4-1/8" long) Scallions, raw 0.5 tsp Salt 1 dash Pepper, black

Directions

Grease an 8x8 casserole dish. Clean and deseed each whole chili pepper (canned). Lay them in even rows in a square casserole dish. Stuff each pepper with 1 oz of cheese. In a separate bowl, mix eggs, half and half, flour, scallions, salt and pepper. Then pour egg mixture onto the chilis. Bake at 325 degrees for about 40-45 minutes, depending on your oven. Check to see if eggs are cooked through.

Serving Size: Makes 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user ROUXZQ.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving

Calories: 204.6
Total Fat: 13.3 g
Cholesterol: 177.6 mg
Sodium: 322.4 mg
Total Carbs: 8.9 g
Dietary Fiber: 0.3 g
Protein: 11.5 g

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Member Reviews

PRSPLACE
Very good! We made it for Cinco De Mayo dindin and it was great! Only change was to add more green onions.YUMMY - 5/5/19
UROPA31
A son who hates bell peppers loved this, so I have to give it a five. I halved the recipe and upped the scallions to four skinny ones. Personally, I thought it a little bland for Tex/Mex fare, so next time I plan to add a little chili powder and use some pepper jack cheese instead of all cheddar. - 1/24/20