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

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    15 mins

    35 mins

    jusme's Note:

    This was found in an old Ortega brand foods cookbook. This is one of my favorites. It's really easy to make and it's soooo yummy. After the casserole is done cooking, drain the excess liquid from the pan (the liquid escapes from the chiles during cooking) or your plate will be flooded.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 375 degrees.
    2. 2
      Slit chiles lengthwise carefully on one side and open flat. Remove seeds and dry by dabbing with a paper towel.
    3. 3
      Divide 1 1/2 cups cheese evenly among chiles and place on centers of chiles.
    4. 4
      Roll up each chile, starting at the pointed end.
    5. 5
      Place rolls, seam side down, side by side in a greased 9X5X3 inch loaf pan. (I've always used a clear glass pan).
    6. 6
      Beat eggs, milk and salt and pepper together.
    7. 7
      Pour egg mixture over chiles and sprinkle with remaining cheese.
    8. 8
      Bake in oven for 35-40 minutes, or until puffed, brown and firm.
    9. 9
      Drain excess liquid from pan before serving.

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    Ratings & Reviews:

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    Nutritional Facts for Chiles Rellenos Casserole

    Serving Size: 1 (192 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 408.5
     
    Calories from Fat 263
    64%
    Total Fat 29.2 g
    44%
    Saturated Fat 17.2 g
    86%
    Cholesterol 219.4 mg
    73%
    Sodium 494.9 mg
    20%
    Total Carbohydrate 10.8 g
    3%
    Dietary Fiber 0.9 g
    3%
    Sugars 4.0 g
    16%
    Protein 26.6 g
    53%

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