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Chili Relleno Bake

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Ingredients
  Canned green chili peppers 8 Ounce (2 Cans, 4 Ounce Each)
  Monterey jack cheese 6 Ounce
  Eggs 4 , beaten
  Skim milk 1⁄3 Cup (5.33 tbs)
  All purpose flour 1⁄2 Cup (8 tbs)
  Baking powder 1⁄2 Teaspoon
  Shredded cheddar cheese 3 Ounce (3/4 Cup)
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 cheese; place in greased 10x6x2-inch baking dish.
Combine eggs and milk; beat in flour, baking powder, and 1/2 teaspoon salt till smooth.
Pour over peppers.
Sprinkle Cheddar cheese atop.
Bake in a 350° oven for 30 minutes.

Recipe Summary

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

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Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1584 Calories from Fat 853

% Daily Value*

Total Fat 103 g157.8%

Saturated Fat 54.7 g273.4%

Trans Fat 0 g

Cholesterol 1118.6 mg372.9%

Sodium 3046 mg126.9%

Total Carbohydrates 64 g21.4%

Dietary Fiber 5.5 g22.2%

Sugars 5.6 g

Protein 96 g192.2%

Vitamin A 85.6% Vitamin C 130.6%

Calcium 228.4% Iron 54.9%

*Based on a 2000 Calorie diet

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Chili Relleno Bake Recipe