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    You are in: Home / Recipes / Chili Relleno Casserole Recipe
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    Chili Relleno Casserole

    Chili Relleno Casserole. Photo by Pellerin

    1/1 Photo of Chili Relleno Casserole

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    50 mins

    0 mins

    Pellerin's Note:

    Several friends and I were joking about "'70's Food" earlier today, which made me a little nostalgic. Here's one of my old (OLD) stand-by favorites from that era. Alas, no "Cream-of-Anything" soup included, nor aspic'ed mystery substances, and not a fondue pot in sight. Nothing authentically culturally correct...just simple, good ol' '70's fare. Nothing fancy. *Dead easy* to make. It's simply 'got a good beat, and I can dance to it.'

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350º. Spray a 9 x 9 casserole dish with non-stick vegetable spray (Pam) - especially the SIDES and top edges. If using whole chilies, split them open. Either way, cover the bottom of the dish with chilies.
    2. 2
      In a bowl, toss together the grated cheeses, tomato, olives, onions, and 3/4 of the cilantro. Place in the casserole dish, over the chilies. Drizzle about 1/3 of the can of enchilada sauce over this.
    3. 3
      Separate eggs yolks from whites. Beat the egg whites until very frothy, but.
    4. 4
      not too stiff and meringue-like. In a separate bowl, combine yolks, milk, flour, cumin, chili powder, salt and pepper. Fold egg whites into the yolk mixture, and pour this combination onto the casserole.
    5. 5
      Drizzle with remaining enchilada sauce. Bake 20 minutes. Top with Parmesan. Bake another 15-20 minutes, until top is golden-brown-and-delicious. Cool for 10+ minutes before serving. Top with dollops of sour cream and chopped fresh cilantro.

    Ratings & Reviews:

    • on January 04, 2014

      55

      Hit of the brunch - used crab w/o olives, enchilada sauce. Used the 4 cheese blend, 4 ounces each of cream cheese and mascarpone, the fresh minced onion, cilantro, fresh skinned, seeded and diced Roma tomato. Used the batter recipe w/o beating the eggwhite separately - came out DELICIOUS. Keeper recipe - will be trying with shrimp and sweet fresh corn this summer!

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

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    Nutritional Facts for Chili Relleno Casserole

    Serving Size: 1 (167 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 151.0
     
    Calories from Fat 69
    45%
    Total Fat 7.7 g
    11%
    Saturated Fat 3.2 g
    16%
    Cholesterol 150.3 mg
    50%
    Sodium 572.0 mg
    23%
    Total Carbohydrate 12.8 g
    4%
    Dietary Fiber 1.4 g
    5%
    Sugars 3.5 g
    14%
    Protein 8.1 g
    16%

    The following items or measurements are not included:

    mixed cheeses

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