Title: Chiles Rellenos Casserole
Yield: 4 servings
|13/16||CN||whole green chili peppers*|
|1 3/16||C||sharp cheddar cheese**|
|1 5/8 green onions, sliced|
|1 3/16||C||shredded mozzarella cheese|
|2 3/8 eggs|
|13/16||CN||green chili salsa|
* 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 1-1/2 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 1-1/2 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.