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.