Chiles Rellenos Casserole
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Chiles Rellenos Casserole
  Chiles    Casserole    Vegetarian    Mexican    Vegetables  
Last updated 6/12/2012 12:41:17 AM. Recipe ID 2. Report a problem with this recipe.
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      Title: Chiles rellenos casserole
 Categories: Vegetarian, Mexican, Main dish, Vegetables
      Yield: 10 servings
      2 cn Whole green chili peppers*
      3 c  Sharp Cheddar cheese**
      4    Green onions, sliced
      3 c  Shredded mozzarella cheese
      6    Eggs
      4 c  Milk
    3/4 c  All-purpose flour
    1/4 ts Salt
      2 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.

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Recipe ID 2 (Apr 03, 2005)

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