CHILIES RELLENOS BAKE
From Like Grandma Used To Make by Reader's Digest, c. 1996. This baked casserole is easier (and healthier) than traditional chilies rellenos.
Provided by NELady
Categories Cheese
Time 50m
Yield 4 main dishes, 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 450*F. Remove stems, seeds, and veins from pepper. In a medium-size saucepan, bring a large amount of water to a boil. Add peppers and cook, uncovered, for 3 minutes. Drain peppers and invert onto paper towels. Cut the 4 ounces Colby-Monterey Jack cheese into pieces to fit inside pepper pieces. Place cheese inside pepper pieces. Arrange pepper pieces in a lightly greased 11"x7"x2" baking dish.
- In a medium-size bowl, whisk together the eggs, egg whites, and milk. Whish in the flour, cilantro, baking powder, salt, and cayenne. Pour egg mixture over pepper pieces.
- Bake for 15 minutes or until cheese is melted and batter is puffed and golden. Sprinkle the 1/3 cup shredded Colby-Monterey Jack cheese on top. Serve with the picante sauce.
Nutrition Facts : Calories 309.6, Fat 16.5, SaturatedFat 9, Cholesterol 196, Sodium 637.3, Carbohydrate 21.3, Fiber 1.6, Sugar 5.5, Protein 19.6
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