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Suggest a better descriptionRoast the poblanos over an open flame or under the broiler until charred all over, turning as necessary, about 8 minutes. Put in a bowl and cover with plastic wrap to steam and loosen the skin, about 5 minutes. When cooled, remove the stems and run under cold water to peel off the blackened outer skin and remove the seeds.
Preheat the oven to 350 degrees F.
Put 1 piece Colby Jack cheese in the center of each pepper. Pour half of enchilada sauce into an 8-inch square baking dish. Put half of the cheese-filled peppers on top of the enchilada sauce. Repeat with the remaining sauce and peppers.
Beat the eggs in a large bowl until very frothy. Whisk in the Cheddar, milk, flour and baking powder. Gently pour the mixture over the peppers and sauce in the baking dish.
Bake until the casserole is set in the center and golden brown all over, about 1 hour. Let rest for 5 minutes. Serve warm.
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Serving Size: 1 (1368g) | ||
Recipe Makes: 1 | ||
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Calories: 1861 | ||
Calories from Fat: 1073 (58%) | ||
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Amt Per Serving | % DV | |
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Total Fat 119.3g | 159 % | |
Saturated Fat 49.5g | 248 % | |
Monounsaturated Fat 41.5g | ||
Polyunsanturated Fat 12.5g | ||
Cholesterol 3507.3mg | 1079 % | |
Sodium 2199.7mg | 76 % | |
Potassium 2541.1mg | 67 % | |
Total Carbohydrate 62.4g | 18 % | |
Dietary Fiber 6g | 24 % | |
Sugars, other 56.4g | ||
Protein 140.6g | 201 % | |
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: 1861
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