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

    1/1 Photo of Chiles Rellenos Casserole

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    45 mins

    30 mins

    Chicagoland Chef du Jour's Note:

    We truly love this dish. I got the original recipe from a friend in Texas and jazzed it up by adding some extras to suit our tastes. Enjoy!

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    Units: US | Metric


    1. 1
      Cut peppers in half, remove stems, veins & seeds, flatten with palm of hand.
    2. 2
      Roast skin side down over med-high heat grill or broiler until peel is blackened and blistered.
    3. 3
      Place in a covered dish or plastic zipper bag to steam, cool and remove blackened peels with fingers.
    4. 4
      In a greased 8x8 baking dish, layer peppers and top with tomatoes, green chilies and cheese.
    5. 5
      Combine eggs, milk, ground red pepper and baking mix together until well blended. Pour over peppers and tomatoes.*This step cannot not be done too far ahead of time before baking.
    6. 6
      In a 400° preheated oven, bake uncovered for 30 minutes or until center is done and top is golden brown. Sprinkle with cheese, cover with foil or return to oven briefly to melt cheese.
    7. 7
      Serve suggestions: Top with sour cream, salsa, with a side fried beans.

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    Nutritional Facts for Chiles Rellenos Casserole

    Serving Size: 1 (155 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 368.8
    Calories from Fat 186
    Total Fat 20.7 g
    Saturated Fat 9.7 g
    Cholesterol 198.1 mg
    Sodium 1087.7 mg
    Total Carbohydrate 29.9 g
    Dietary Fiber 7.3 g
    Sugars 2.9 g
    Protein 19.5 g

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