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| RECIPE FOR CHILES RELLENOS CASSEROLE |
Title: Chiles Rellenos Casserole
Category: Vegetarian Mexican Casseroles -vegetarian
Serves: 10
Ingredients:
| 2.00 | cn | Whole green chili peppers* | | 3.00 | c | Sharp Cheddar cheese** | | 4.00 | | Green onions, sliced | | 3.00 | c | Shredded mozzarella cheese | | 6.00 | | Eggs | | 4.00 | c | Milk | | 0.75 | c | All-purpose flour | | 0.25 | ts | Salt | | 2.00 | cn | Green chili salsa |
Instructions:
* 7 oz.
cans **shredded (approx.
12 oz.
) Split chili peppers lengthwise and remove seeds and pith.
Spread chilies in a single layer in a greased 9x13-inch baking dish.
Sprinkle Cheddar cheese, green onions, and 1-1/2 cups of the mozzarella cheese over chilies.
In a bowl, beat eggs, milk, flour, and salt together until smooth.
Pour over chilies and cheese.
Bake in a 325 degrees oven for 50 minutes or until a knife inserted in custard comes out clean.
Meanwhile, mix salsa with the remaining 1-1/2 cups mozzarella cheese.
Sprinkle over casserole and return to oven for 10 minutes or until cheese melts.
Let stand for 5 minutes before serving.
Per Serving: 33 grams protein, 22 grams carbohydrate, 271 milligrams cholesterol, 490 calories.
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