Chiles Rellenos Casserole Recipe

* 7 oz. cans ** shredded (approx. 12 oz. )

Step 1

Split chili peppers lengthwise and remove seeds and pith. Spread chilies in a single layer in a greased 9x13-inch baking dish. Sprinkle Cheddar cheese, green onions, and 1-1/2 cups of the mozzarella cheese over chilies.

Step 2

In a bowl, beat eggs, milk, flour, and salt together until smooth. Pour over chilies and cheese. Bake in a 325 degrees oven for 50 minutes or until a knife inserted in custard comes out clean.

Step 3

Meanwhile, mix salsa with the remaining 1-1/2 cups mozzarella cheese. Sprinkle over casserole and return to oven for 10 minutes or until cheese melts. Let stand for 5 minutes before serving.

Per Serving: 33 grams protein, 22 grams carbohydrate, 271 milligrams cholesterol, 490 calories.

Things You'll Need

  • 2cn Whole green chili peppers*
  • 3c Sharp Cheddar cheese**
  • 4 Green onions, sliced
  • 3c Shredded mozzarella cheese
  • 6 Eggs
  • 4c Milk
  • 3/4c All-purpose flour
  • 1/4ts Salt
  • 2cn Green chili salsa

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