recipes

Fresh Chile Rellenos Casserole

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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:

  1. Roast the chile peppers by broiling or cooking over a flame until the skin is blackened.
  2. Let them sit in a bowl covered in plastic wrap for 15 minutes.
  3. Preheat the oven to 450.
  4. Peel the blackened skin off the peppers, then remove the seeds and chop.
  5. Use a 9 x 6 inch casserole dish for a thick casserole you can cut into squares. Use an 8 x 12 inch casserole dish for a thinner casserole better for tortilla chips.
  6. Spread the chili peppers in a casserole pan and sprinkle the cheese on top.
  7. Combine the eggs, milk, cornmeal, baking powder and salt in a bowl, and mix well making sure there are no lumps.
  8. Pour the mixture over the chile peppers and cheese and bake for 15-20 minutes until lightly brown on top.
  9. Serve with tortilla chips, sour cream, jalapenos, avocado, green onions or other toppings.

NUTRITION INFORMATION:

YIELD: 8 SERVING SIZE: 1
Amount Per Serving:

CALORIES: 152TOTAL
FAT: 9g
SATURATED FAT: 5g
TRANS FAT: 0g
UNSATURATED FAT: 3g
CHOLESTEROL: 89mg
SODIUM: 326mg
CARBOHYDRATES: 10g
FIBER: 1g
SUGAR: 3g
PROTEIN: 9g
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