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Chile Rellenos Casserole
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- #18413
serves/makes:
ready in:
30-60 minutes
30-60 minutes
2 reviews
ingredients
18 whole green chiles
1 pound Monterey Jack cheese cut in strips, 1" wide, 3" long, 1/4" thick
1/2 pound Cheddar cheese, grated
5 large eggs
1/4 cup flour
1 1/4 cup evaporated milk
1/2 teaspoon salt
black pepper, to taste
Tabasco (liquid red pepper), to taste
directions
Rinse seeds from chiles and pat dry with paper towel. Stuff chiles with Monterey Jack cheese and lay in a greased 9 x 13 inch pan. Using a hand beater, beat eggs. Gradually add flour and beat until smooth. Add to rest of ingredients and pour over chiles.
Sprinkle top with Cheddar cheese. Bake uncovered at 350 degrees F for about 45 minutes.
added by
rkcathey
nutrition data
640 calories, 44 grams fat, 23 grams carbohydrates, 40 grams protein per serving.
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reviews & comments
July 11, 2013
Great recipe!!! This dish is my favorite at a mexican restaurant near us and this may actually have been better than theirs!
April 19, 2012
This was a delicious dish! I used the lowfat evaporated milk and it worked fine (you could also try using the lower fat/nonfat cheese but I find it never melts well so I didn't attempt that). I highly recommend this recipe!