Loaded Chile Relleno Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
5 4-ounce cans whole green chiles, drained and dried with paper towel8 ounces Colby-jack cheese, shredded4 ounces of grilled sirloin, flat iron, or equivalent lean beef, sliced thinly4 ounces of roasted pork, shredded 1/2 teaspoon saltFresh ground black pepper3 eggs1/2 cup 1 % milk1/4 cup bread crumbs
Preheat oven to 350º. Lightly grease an 8x8" baking pan.
Slice each chile along one long side and open flat. Dry with paper towel and arrange half of the chiles in the bottom of the baking pan, skin side down, in a single layer. Evenly distribute the thinly sliced sirloin and top with the Colby-jack cheese. Arrange the remaining chiles over the cheese, layering with roasted pork and remaining cheese. Salt and pepper, to taste. Beat the eggs and milk well and pour evenly over the chiles. Top with the bread crumbs.
Bake for 35 minutes, until golden brown. Let stand 10 minutes before cutting.
Serving suggestion: A dollop of sour cream and a side of spicy black beans.
Number of Servings: 8
Recipe submitted by SparkPeople user SARA772779.
Slice each chile along one long side and open flat. Dry with paper towel and arrange half of the chiles in the bottom of the baking pan, skin side down, in a single layer. Evenly distribute the thinly sliced sirloin and top with the Colby-jack cheese. Arrange the remaining chiles over the cheese, layering with roasted pork and remaining cheese. Salt and pepper, to taste. Beat the eggs and milk well and pour evenly over the chiles. Top with the bread crumbs.
Bake for 35 minutes, until golden brown. Let stand 10 minutes before cutting.
Serving suggestion: A dollop of sour cream and a side of spicy black beans.
Number of Servings: 8
Recipe submitted by SparkPeople user SARA772779.
Nutritional Info Amount Per Serving
- Calories: 193.3
- Total Fat: 9.3 g
- Cholesterol: 121.4 mg
- Sodium: 846.8 mg
- Total Carbs: 6.9 g
- Dietary Fiber: 0.2 g
- Protein: 18.7 g
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