Try this Chile Relleno Bake recipe, or contribute your own.
Suggest a better descriptionPreheat ovent to 350 degrees. Spray 1 1/2 quart casserole dish w/ nonstick spray. Place milk/ eggwhites and flour in blender. Whir until smooth. Drain and split chiles. Place 1/3 of them on the bottom of baking dish. Scatter 1/3 of each of the cheeses over the chiles. Pour 1/3 of milk mixture over all and layer again twice. Spread salsa over top and bake for 1 hr and 15 mins or until set in middle. I scattered some chopped onion in this - it isnt done yet, so am not sure if they will be cooked enough - will update you tomorrow . . . Posted to fatfree digest by Mayflies2@aol.com on Oct 29, 1999,
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Serving Size: 1 Serving (2139g) | ||
Recipe Makes: 1 | ||
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Calories: 1102 | ||
Calories from Fat: 48 (4%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.4g | 7 % | |
Saturated Fat 1.5g | 7 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 24.6mg | 8 % | |
Sodium 9180.4mg | 317 % | |
Potassium 3907.2mg | 103 % | |
Total Carbohydrate 121.5g | 36 % | |
Dietary Fiber 15.3g | 61 % | |
Sugars, other 106.1g | ||
Protein 152.2g | 217 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1102
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