Chili relleno casserole

Name: Chili relleno casserole Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6
Ingredients: 6-8 large chilis (I use poblano-can also use canned whole green chilis); 4 eggs (can use 2 eggs and 2 egg whites also for lower fat alternative); 1 tsp cumin; 1/2 tsp pepper; 1 can nonfat evaporated milk; 3 TBSP flour; 3 cups shredded monterey jack cheese (can use reduced fat cheddar also)

(3)

Minutes to Prepare: 20
Minutes to Cook: 25

Number of Servings: 6

Ingredients

6-8 large chilis (I use poblano-can also use canned whole green chilis)4 eggs (can use 2 eggs and 2 egg whites also for lower fat alternative)1 tsp cumin1/2 tsp pepper1 can nonfat evaporated milk3 TBSP flour3 cups shredded monterey jack cheese (can use reduced fat cheddar also)

Directions

If using fresh chilis, broil chilis about 2-3 minutes each side until they are slightly blackend. Place in plastic bag for 5 minutes and then remove skin. Slice in half, remove seeds and lay in oblong pan (8x11). If using canned whole green omit broiling, slice in half lengthwise and layer in oblong pan. Cover with cheese. Combine milk, eggs, flour, cumin and black pepper. Pour over chilis and cheese. Bake at 350 for 25 minutes. Makes 6 cervings.

Number of Servings: 6

Recipe submitted by SparkPeople user LYNCKA.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 288.5
Total Fat: 17.3 g
Cholesterol: 189.6 mg
Sodium: 368.9 mg
Total Carbs: 15.2 g
Dietary Fiber: 0.9 g
Protein: 19.6 g

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Member Reviews

DPULLA
Kind of like a quiche that forms its own crust. Will make again, but it cries out for guacamole, sour cream and salsa. - 1/24/09
BOOKERS2
I would have used some additional meat. I think Chicken would be good, husband says crumbled cooked bacon. We used out own poblamo peppers. That was very tasty. Get fresh if you can. Easy to char and skin. - 9/2/08
TEEVANI
delish ! - 2/16/08