Chile Relleno Casserole
Added April 08, 2002 | Recipe #24361
Total Time:
Prep Time:
Cook Time:
1 hrs 10 mins
20 mins
50 mins
a great family pleaser without the frying!
Directions:
1
Mix the milk, eggs, salt,pepper,and flour.
2
Spray a pan (9x13) with a nonstick cooking spray.
3
layer chilies, then the mixture made in step 1, then the cheese.
4
Continue this order until you run our of ingredients and put EXTRA cheese on the top!
5
Bake at 350 degrees for about 50 minutes.
6
Allow about 10 minutes before serving!
Ratings & Reviews:
Excellent texture. I spiced it up with garlic, cumin and chili powder in the milk mixture and it was more to my tast.
16 people found this review Helpful.
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This was a big hit for the Cinco de Mayo festivities at our house. My grocery store didn't have the whole canned peppers, so we did the char/steam/scrape thing with about 4 fresh bell peppers, which worked fine. Thanks for posting!
6 people found this review Helpful.
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My family loved this casserole. I have made this several times already. Very easy to make. Taste just as good as my mom's chile rellano's with out all the hard work, and better yet "No Frying". I used two can's of chiles. I opened the chiles, took out any seeds, and dryed them with a paper towel to get rid of excess moisture. When casserole was done I topped each serving with my mom's chile rellano sauce and it was perfect. I miss my mom and this brought back wonderful memories of her. It has become a family favorite.
4 people found this review Helpful.
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Read All Reviews (18)
Nutritional Facts for Chile Relleno Casserole
Serving Size: 1 (157 g)
Servings Per Recipe: 8
Amount Per Serving
% Daily Value
Calories 283.8
Calories from Fat 157
55%
Total Fat 17.4 g
26%
Saturated Fat 10.3 g
51%
Cholesterol 112.5 mg
37%
Sodium 599.8 mg
24%
Total Carbohydrate 15.6 g
5%
Dietary Fiber 0.6 g
2%
Sugars 1.5 g
6%
Protein 16.4 g
32%
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