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    You are in: Home / Recipes / Chile Rellenos Casserole Recipe
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    Chile Rellenos Casserole

    Chile Rellenos Casserole. Photo by Rita~

    1/1 Photo of Chile Rellenos Casserole

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    20 mins

    15 mins

    Caroline Cooks's Note:

    Great anytime--morning, noon or night! Posted for ZWT3.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Quarter the peppers and remove seeds, stems, and veins.
    2. 2
      Immerse peppers into boiling water for 3 minutes; drain.
    3. 3
      Invert peppers on paper towels to drain well.
    4. 4
      Place the peppers in a well-greased 2-quart square baking dish.
    5. 5
      Top with 1 cup of Pepper Jack cheese.
    6. 6
      In a medium bowl combine eggs and milk. Add flour, baking powder, cayenne pepper, and salt.
    7. 7
      Beat until smooth with a rotary beater.
    8. 8
      Pour egg mixture over peppers and cheese.
    9. 9
      Bake, uncovered, in a 450 degree F. oven about 15 minutes or until a knife inserted into egg mixture comes out clean.
    10. 10
      Sprinkle with the remaining 1/2 cup cheese. Let stand about 5 minutes or until cheese melts.
    11. 11
      If desired, serve with picante sauce and sour cream.

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    Ratings & Reviews:

    • on August 06, 2012

      45

      This was very tasty! The only thing I didn't like was how my peppers' skin hardened - I'm not sure why this happened. I used anaheim peppers from our garden and followed the recipe, except I used vegan Daiya cheddar, powdered egg substitute, and plain soymilk. My boyfriend loved it but I couldn't get over the hard pepper skin pieces that kept getting stuck in my teeth...

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on July 12, 2010

      55

      Easy and so good! DH had another piece after dessert. I quadrupled this and made it with 14 anaheim chilis I had from the garden. I doubled the cheese on top and put it into the oven for 5 minutes more to melt. I liked baking them, since it's a lot better than frying, which is so high calorie and such a production that I don't make them often. These I will make often. Thanks for sharing your recipe.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on September 13, 2009

      25

      Easy to make, but I think the extra work to make the individual rellenos and to bake and peel the poblanos is worth it. Boiling them results in a canned-chile texture, and the egg doesn't stick to the chiles.

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

    Read All Reviews (11)

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    Nutritional Facts for Chile Rellenos Casserole

    Serving Size: 1 (131 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 277.8
     
    Calories from Fat 160
    57%
    Total Fat 17.7 g
    27%
    Saturated Fat 10.0 g
    50%
    Cholesterol 184.1 mg
    61%
    Sodium 518.6 mg
    21%
    Total Carbohydrate 12.2 g
    4%
    Dietary Fiber 0.6 g
    2%
    Sugars 2.2 g
    8%
    Protein 17.2 g
    34%

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