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

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    20 mins

    15 mins

    AmyZoe's Note:

    I'm starting to really love trying different varieties of chile rellenos. I love how quick and easy it comes together, and I think it's even delicious for breakfast. Recipe courtesy of Betty Crocker's New Cookbook Prizewinning Recipes.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 450.
    2. 2
      Quarter the peppers and remove seeds, stems, and veins.
    3. 3
      Immerse peppers into boiling water for 3 minutes and drain.
    4. 4
      Invert peppers onto paper towels to drain well.
    5. 5
      Place the peppers in a well-greased 2-quart square baking dish.
    6. 6
      Top with 1 cup cheese.
    7. 7
      In a medium bowl combine eggs and milk.
    8. 8
      Add flour, baking powder, cayenne pepper, and salt.
    9. 9
      Beat until smooth with a rotary beater.
    10. 10
      Pour egg mixture over peppers and cheese.
    11. 11
      Bake, uncovered, for about 15 minutes or until a knife inserted into the egg mixture comes out clean.
    12. 12
      Sprinkle with 1/2 cup cheese.
    13. 13
      Let stand about 5 minutes or until cheese melts.
    14. 14
      If desired, serve with picante sauce or sour cream.

    Ratings & Reviews:

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    Nutritional Facts for Chile Rellenos Casserole

    Serving Size: 1 (128 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 270.4
     
    Calories from Fat 155
    57%
    Total Fat 17.2 g
    26%
    Saturated Fat 9.6 g
    48%
    Cholesterol 198.4 mg
    66%
    Sodium 406.9 mg
    16%
    Total Carbohydrate 11.5 g
    3%
    Dietary Fiber 0.6 g
    2%
    Sugars 1.6 g
    6%
    Protein 17.1 g
    34%

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