Oil a 12 x 2- to 3-inch baking dish or a 12-inch cast-iron pan. Preheat the oven to 375?.
Saute the onion in the olive oil for 5 minutes, or just until softened. Stuff each chile with cheese and a couple of teaspoons sauteed onion. Set aside while you prepare the cornbread batter.
For the cornbread: Beat together the eggs, creamed corn and milk. Stir the dry ingredients together -- the cornmeal, flour, sugar, salt, baking powder and baking soda. Next whisk the dry ingredients into the wet. Lastly fold in the melted butter.
Pour the cornbread batter over the chiles rellenos. The chiles will be sticking up in the batter. Spoon more batter on top of them. Place in the preheated oven and bake until golden on top, about 25 to 30 minutes.
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|Serving Size: 1 recipe (1421g)|
|Recipe Makes: 1|
|Calories from Fat: 4472 (76%)|
|Amt Per Serving||% DV|
|Total Fat 496.9g||663 %|
|Saturated Fat 308.3g||1542 %|
|Monounsaturated Fat 136.9g|
|Polyunsanturated Fat 19.3g|
|Cholesterol 1722.2mg||530 %|
|Sodium 6745mg||233 %|
|Potassium 1201.1mg||32 %|
|Total Carbohydrate 163.7g||48 %|
|Dietary Fiber 9g||36 %|
|Sugars, other 154.7g|
|Protein 196.6g||281 %|
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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: 5865
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