Chiles rellenos casserole
Yield: 10 servings
Ingredients:
- 2 cn Whole green chili peppers* 4 c Milk
- 3 c Sharp Cheddar cheese** 3/4 c All-purpose flour
- 4 Green onions sliced 1/4 ts Salt
- 3 c Shredded mozzarella cheese 2 cn Green chili salsa
- 6 Eggs
Instructions:
* 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.
