Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
5
from
5
votes
Chile Rellenos Casserole
This easy casserole is made with fresh chile peppers and is perfect for dipping tortilla chips and eating while watching football.
Prep Time
30
minutes
mins
Cook Time
25
minutes
mins
Total Time
55
minutes
mins
Servings:
8
Ingredients
2
poblano chile peppers
2
anaheim chile peppers
1
California green chile pepper
1
Jalapeno chile pepper
6
oz.
Monterey Jack cheese
shredded
3
eggs
1/4
cup
milk
1/3
cup
cornmeal
1/2
teaspoon
baking powder
1/2
teaspoon
salt
Instructions
Roast the chile peppers by broiling or cooking over a flame until the skin is blackened.
Let them sit in a bowl covered in plastic wrap for 15 minutes.
Preheat the oven to 450.
Peel the blackened skin off the peppers, then remove the seeds and chop.
Spread the chili peppers in a casserole pan and sprinkle the cheese on top.
Combine the eggs, milk, cornmeal, baking powder and salt in a bowl, and mix well making sure there are no lumps.
Pour the mixture over the chile peppers and cheese and bake for 15-20 minutes.
Serve with tortilla chips.
Notes
Nutrition facts are estimates.
Nutrition
Calories:
144
kcal
|
Carbohydrates:
8
g
|
Protein:
8
g
|
Fat:
8
g
|
Saturated Fat:
4
g
|
Cholesterol:
81
mg
|
Sodium:
352
mg
|
Potassium:
148
mg
|
Fiber:
1
g
|
Sugar:
2
g
|
Vitamin A:
395
IU
|
Vitamin C:
28.4
mg
|
Calcium:
190
mg
|
Iron:
0.7
mg
©2022 UpstateRamblings.com