BAKED CHILI RELLENO
This is so quick and easy! No more hard to make Chili Relleno for me! This is the only way to go ! I chop up fresh onions, tomatoes,bell peppers and mix with some Cilantro (Gourmet Garden Herb Blend) and Salsa Verde ( 7 ounce can Herdez, sold with the Mexican products in the grocery) to top each serving and serve with chips.
Provided by lesliecoy
Categories Mexican
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Use Canola cooking spray and coat casserole dish.
- Open up the chilies to lay flat and line bottom and sides of pan. Spread the grated Pepper Jack over the chilies.
- Blend the eggs, half and half, salt and pepper in a bowl and pour over the cheese and chilies.
- Bake at 325 degrees for 30 minutes or until set.
- Top with the grated cheddar cheese and return to oven until cheese melts.
- Top with green salsa.
Nutrition Facts : Calories 266.3, Fat 18.7, SaturatedFat 9.9, Cholesterol 270.8, Sodium 731.1, Carbohydrate 6.8, Fiber 0.9, Sugar 3.4, Protein 18.1
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