Chili relleno casserole

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Nutritional Info

Servings Per Recipe: 6
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

View full nutritional breakdown of Chili relleno casserole calories by ingredient

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 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)

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.