Chiles rellenos casserole

10 servings

Ingredients

Quantity Ingredient
2 cans Whole green chili peppers*
3 cups Sharp Cheddar cheese**
4 eaches Green onions, sliced
3 cups Shredded mozzarella cheese
6 eaches Eggs
4 cups Milk
¾ cup All-purpose flour
¼ teaspoon Salt
2 cans Green chili salsa

Directions

* 7 oz. cans **shredded (approx. 12 oz.) 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 1-½ cups of the mozzarella cheese over chilies. 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.

Meanwhile, mix salsa with the remaining 1-½ 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.

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