Chiles Rellenos Casserole With Marinara
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains, Eggs | Casseroles, Chili, Main dish, Mexico | 4 | Servings | |
INGREDIENTS
| 4 | lb | Jack cheese, cut in strips |
| 1 | 4 oz green chiles, seeded | |
| 4 | Eggs | |
| 1/3 | c | Milk |
| 1/2 | c | Flour |
| 1/2 | t | Baking powder |
| 1 | c | Grated sharp cheddar cheese |
| 1 | Marinara sauce | |
| Pitted ripe olives, garnish |
INSTRUCTIONS
Stuff chilies w/jack cheese. Arrange chilies side-by-side in greased shallow 1 1/2 qt. baking dish. Beet eggs until thick and foamy, add milk, flour and baking powder - blend. Pour egg batter over chiles - cover all chiles with batter. Sprinkle with cheddar cheese. Bake uncovered @ 375 30 minutes or until set. Serve with heated marinara sauce and olives. Note: I used 18 fresh Anaheim chilies (1.5 pds). Blistered under broiler until popped and brown. Then peeled and seeded. I also increased the recipe by half. Very good. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
A Message from our Provider:
“The task ahead of us is never as great as the Power behind us.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2243
Calories From Fat: 1304
Total Fat: 148.1g
Cholesterol: 609.5mg
Sodium: 7674.8mg
Potassium: 702.6mg
Carbohydrates: 34.5g
Fiber: 1.5g
Sugar: 5.7g
Protein: 188.6g