Chile Relleno Casserole
- Number of Servings: 12
Ingredients
4 serving Roasted Poblano Pepper (by TVSHOWHOST) 0.35 cup SHREDDED MEXICAN STYLE 4 CHEESE BLEND MONTEREY JACK, CHEDDAR, QUESO QUESADILLA & ASADERO CHEESE (by HSAGE1212) 0.75 cup Milk, 1% 16 oz Turkey, Ground turkey, 93% lean 2 large Egg, fresh, whole, raw 0.125 cup Flour - Gold medal all purpose flour 6 tsp Lawry's Taco Seasoning
Grill the poblanos and remove the skin (search for tutorials if this step is new). Slice off tops and dice. On main body of pepper slice down one side to open the pepper flat. Rinse seeds off with water.
Brown the turkey with a packet of McCormick's Taco Seasoning.
Mix the eggs, milk, and flour. Add a tsp of taco seasoning.
Place the whole poblanos in a single layer in the bottom of a 9x13 baking dish. Top with cheese and diced poblano pieces. Top with turkey. Pour milk mixture evenly over all. Bake uncovered at 375F for 35 minutes.
Serving Size: Makes approx 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user ADNAMA79.
Brown the turkey with a packet of McCormick's Taco Seasoning.
Mix the eggs, milk, and flour. Add a tsp of taco seasoning.
Place the whole poblanos in a single layer in the bottom of a 9x13 baking dish. Top with cheese and diced poblano pieces. Top with turkey. Pour milk mixture evenly over all. Bake uncovered at 375F for 35 minutes.
Serving Size: Makes approx 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user ADNAMA79.
Nutritional Info Amount Per Serving
- Calories: 97.7
- Total Fat: 4.6 g
- Cholesterol: 61.1 mg
- Sodium: 138.1 mg
- Total Carbs: 4.1 g
- Dietary Fiber: 0.8 g
- Protein: 10.0 g
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