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    You are in: Home / Recipes / Baked Chiles Rellenos Recipe
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    Baked Chiles Rellenos

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    mersaydees's Note:

    This is from Sunset Casserole Cookbook.

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    Units: US | Metric


    1. 1
      Cut a slit down the side of each chile and remove seeds and pith.
    2. 2
      Fold or stuff equal lamounts of cheese inside each chile.
    3. 3
      Arrange chiles side by side in a lightly buttered shallow 3-quart casserole or 9x13-inch baking dish.
    4. 4
      With an electric mixer, beat eggs until thick and foamy.
    5. 5
      Add milk, flour, and baking power; beat until mixture is smooth.
    6. 6
      Pour egg batter evenly over chiles and sprinkle with Cheddar cheese.
    7. 7
      Bake, uncovered, in a 375 degree F oven for about 30 minutes or until casserole is puffed and jiggles only slightly when gently shaken.
    8. 8
      Just before casserole is ready, heat marinara sauce to simmering and place in a small serving bowl.
    9. 9
      Quickly garnish hot casserole with olives and serve at once with marinara sauce.

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    Ratings & Reviews:

    • on January 07, 2008


      Easy and good. But I used 2 7-ounce cans of chiles, and I thought even then I could have used one more. The addition of marinara sauce to Mexican food was new to me, but it worked! Great!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Baked Chiles Rellenos

    Serving Size: 1 (233 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 565.7
    Calories from Fat 309
    Total Fat 34.3 g
    Saturated Fat 18.5 g
    Cholesterol 361.0 mg
    Sodium 994.6 mg
    Total Carbohydrate 30.9 g
    Dietary Fiber 1.4 g
    Sugars 9.8 g
    Protein 32.9 g

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