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Sunday, August 10, 2008

*American Chilli Rellenos Casserole*

Hello, I'm back.Today's recipe is American Chilli Rellenos Casserole. If you like Mexican food, you will like this recipe. This casserole goes well with Spanish rice and a salad. You could even add fried rice to the menu and you will feel like you have gone out to eat at a restaurant, only the price is better when you cook at home. Well enjoy!


*American Chilli Rellenos Casserole*

Servings: 4

2 Lg. Poblano Peppers, Green Or Red
1½ Cups Monterey Jack Cheese, Shredded
3 Lg. Eggs, Whisked
¼ Cup Milk
1/3 Cup Flour, All-Purpose
¾ Tsp. Baking Powder
½ Tsp. Red Pepper, Ground
1/8 Tsp. Salt
¼ Cup Cheddar Cheese, Shredded
Sour Cream, Optional
Salsa, Optional

Preheat oven at 450°F.
Slice peppers in quarters and remove seeds, veins, and stems. Submerge peppers in boiling water for 3 minutes and drain. Transfer peppers to a paper towel and drain well. Place peppers in a well greased 2 quart square casserole dish. Sprinkle 1 cup Monterey jack cheese over tops of peppers.
Using a medium bowl mix the eggs and milk. Add the flour, baking powder, red pepper, and salt. Using an electric mixer, beat until smooth. Pour the mixture over the peppers and cheese. Bake in oven for 15 minutes or until a knife is inserted and comes out clean. Mix the remaining Monterey jack cheese and Cheddar cheese together and sprinkle over mixture in casserole dish. Allow cheese to melt for about 5 minutes. Serve with salsa and sour cream, if desired.

Per Serving: 331 Cal (60% from Fat, 26% from Protein, 14% from Carb); 21 g Protein; 22 g Tot Fat; 12 g Sat Fat; 7 g Mono Fat; 1 g Poly Fat; 12 g Carb; 1 g Fiber; 3 g Sugar; 511 mg Calcium; 2 mg Iron; 569 mg Sodium; 237 mg Cholesterol.

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