Try this Chile Relleno Bake recipe, or contribute your own.Suggest a better description
Preheat 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,
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (2139g)|
|Recipe Makes: 1|
|Calories from Fat: 48 (4%)|
|Amt Per Serving||% DV|
|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
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.