CHILE RELLENOS CASSEROLE
Make and share this Chile Rellenos Casserole recipe from Food.com.
Provided by Caroline Cooks
Categories Breakfast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Quarter the peppers and remove seeds, stems, and veins.
- Immerse peppers into boiling water for 3 minutes; drain.
- Invert peppers on paper towels to drain well.
- Place the peppers in a well-greased 2-quart square baking dish.
- Top with 1 cup of Pepper Jack cheese.
- In a medium bowl combine eggs and milk. Add flour, baking powder, cayenne pepper, and salt.
- Beat until smooth with a rotary beater.
- Pour egg mixture over peppers and cheese.
- Bake, uncovered, in a 450 degree F. oven about 15 minutes or until a knife inserted into egg mixture comes out clean.
- Sprinkle with the remaining 1/2 cup cheese. Let stand about 5 minutes or until cheese melts.
- If desired, serve with picante sauce and sour cream.
Nutrition Facts : Calories 277.8, Fat 17.8, SaturatedFat 10.1, Cholesterol 184.1, Sodium 518.6, Carbohydrate 12.2, Fiber 0.7, Sugar 2.2, Protein 17.2
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