You are here

Chili Relleno Bake

Chef.at.Home's picture
Ingredients
  Canned green chili peppers 8 Ounce (Two 4 Ounce Cans)
  Monterey jack cheese 6 Ounce
  Beaten eggs 4
  Milk 1⁄3 Cup (5.33 tbs)
  All purpose flour 1⁄2 Cup (8 tbs)
  Baking powder 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Shredded cheddar cheese 1⁄2 Cup (8 tbs)
Directions

Drain peppers; halve lengthwise and remove seeds.
Cut Monterey Jack cheese into strips to fit inside peppers.
Wrap each pepper around a strip of Monterey Jack cheese; place in a greased 10x6x2-inch baking dish.
Combine eggs and milk; beat in flour, baking powder, and salt till smooth.
Pour over peppers.
Sprinkle Cheddar cheese atop.
Bake at 350° till golden, about 30 minutes.

Recipe Summary

Cuisine: 
Mexican
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Chili

Rate It

Your rating: None
4.028125
Average: 4 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1490 Calories from Fat 793

% Daily Value*

Total Fat 96 g147.2%

Saturated Fat 49.9 g249.4%

Trans Fat 0 g

Cholesterol 1094 mg364.7%

Sodium 3821.3 mg159.2%

Total Carbohydrates 64 g21.4%

Dietary Fiber 5.5 g22.2%

Sugars 5.7 g

Protein 90 g179.6%

Vitamin A 78.9% Vitamin C 129.3%

Calcium 207% Iron 54.9%

*Based on a 2000 Calorie diet

0 Comments

Chili Relleno Bake Recipe