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Chiles Rellenos With Marinara Sauce

Mexican.Chef's picture
  Jack cheese 4 Ounce, cut into strips
  Canned california green chiles 4 Ounce, seeded and pith removed (1 Can)
  Eggs 4
  Milk 1⁄3 Cup (5.33 tbs)
  All purpose flour 1⁄2 Cup (8 tbs), unsifted
  Baking powder 1⁄2 Teaspoon
  Shredded sharp cheddar cheese 4 Ounce (About 1 Cup)
  Canned marinara sauce 15 Ounce (1 Can)
  Pitted ripe olives 1 Tablespoon

Divide jack cheese evenly among chiles, folding or tucking cheese inside.
Arrange chiles side by side in bottom of a greased, shallow 1 1/2-quart baking dish.
With an electric mixer beat eggs until thick and foamy then add milk, flour, and baking powder; beat until smooth as possible.
Pour egg batter over chiles, moistening evenly the surface of all chiles.
Sprinkle with Cheddar cheese.
Bake uncovered in a 375° oven for about 30 minutes or until casserole is puffed and appears set when gently shaken.
Just before casserole is ready, heat marinara sauce to simmering.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1644 Calories from Fat 883

% Daily Value*

Total Fat 104 g159.6%

Saturated Fat 48 g239.9%

Trans Fat 0 g

Cholesterol 1074.7 mg358.2%

Sodium 3066.2 mg127.8%

Total Carbohydrates 87 g28.8%

Dietary Fiber 7.4 g29.5%

Sugars 13.2 g

Protein 91 g182.4%

Vitamin A 72.2% Vitamin C 64.6%

Calcium 203.5% Iron 46.5%

*Based on a 2000 Calorie diet


Chiles Rellenos With Marinara Sauce Recipe