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    Chile Relleno Casserole

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    Autochthon Gazette
    This recipe is for a chile relleno casserole. Whole green chiles are stuffed with Monterey Jack cheese, baked in an egg batter and topped with more cheese and cilantro. It serves 6 and takes 40 minutes to prepare. The chiles are stuffed with cheese and baked in an egg batter for 30 minutes until puffy and golden brown.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Chile Relleno Casserole

    Uploaded by

    Autochthon Gazette
    61 views2 pages
    This recipe is for a chile relleno casserole. Whole green chiles are stuffed with Monterey Jack cheese, baked in an egg batter and topped with more cheese and cilantro. It serves 6 and takes 40 minutes to prepare. The chiles are stuffed with cheese and baked in an egg batter for 30 minutes until puffy and golden brown.

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    Chile Relleno Casserole

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    This recipe is for a chile relleno casserole. Whole green chiles are stuffed with Monterey Jack cheese, baked in an egg batter and topped with more cheese and cilantro. It serves 6 and takes 40 minutes to prepare. The chiles are stuffed with cheese and baked in an egg batter for 30 minutes until puffy and golden brown.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    61 views2 pages

    Chile Relleno Casserole

    Uploaded by

    Autochthon Gazette
    This recipe is for a chile relleno casserole. Whole green chiles are stuffed with Monterey Jack cheese, baked in an egg batter and topped with more cheese and cilantro. It serves 6 and takes 40 minutes to prepare. The chiles are stuffed with cheese and baked in an egg batter for 30 minutes until puffy and golden brown.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
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    Chile Relleno Casserole

    This chile relleno casserole is whole green chiles stuffed with Monterey Jack cheese, then
    baked in an egg batter and covered in more cheese and fresh cilantro. An easy vegetarian
    meal that tastes like your favorite Mexican restaurant but without the frying!

    Course Main
    Cuisine Mexican
    Keyword chile relleno casserole

    Prep Time 10 minutes


    Cook Time 30 minutes
    Total Time 40 minutes

    Servings 6
    Calories 419kcal
    Author Sara Welch

    Ingredients
    3 7 ounce cans whole green chiles drained
    8 ounces Monterey Jack cheese cut into 3-4 inch sticks
    8 eggs
    2/3 cup milk
    1 cup all purpose flour
    1 teaspoon baking powder
    1 cup shredded cheddar cheese
    2 tablespoons chopped cilantro
    assorted toppings such as pico de gallo, sour cream and avocado optional
    cooking spray

    Instructions
    1. Preheat the oven to 350 degrees F. Coat a 9"x13" baking pan with cooking spray.
    2. Stuff each chile with a stick of cheese and place the chiles in a single layer in the pan.
    3. Place the eggs, milk, flour and baking powder in a blender. Blend until smooth.
    4. Pour the egg batter over the chiles and sprinkle the top with cheddar cheese.
    5. Bake for 30 minutes or until light golden brown and puffy. Sprinkle with cilantro and serve with additional
    toppings if desired.

    Nutrition
    Calories: 419kcal | Carbohydrates: 24g | Protein: 24g | Fat: 24g | Saturated Fat: 13g | Cholesterol: 274mg | Sodium:
    730mg | Potassium: 255mg | Fiber: 3g | Sugar: 5g | Vitamin A: 840IU | Vitamin C: 11.3mg | Calcium: 513mg | Iron: 2.4mg

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