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Name: Chiles Rellenos Casserole
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 10
Cuisine: Mexican
Ingredients: 3 c Sharp Cheddar cheese **; 2 cn Green chili salsa; 3/4 c All-purpose flour; 4 Green onions sliced; 4 c milk; 6 Eggs; 1/4 ts Salt; 2 7-oz cans green chili peppers whole *; 3 c mozzarella cheese Shredded

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INGREDIENTS

3 c Sharp Cheddar cheese ; **
2 cn Green chili salsa
3/4 c All-purpose flour
4 Green onions ; sliced
4 c milk
6 Eggs
1/4 ts Salt
2 7-oz cans green chili peppers ; whole *
3 c mozzarella cheese ; Shredded

INSTRUCTIONS

* 7 oz. cans **shredded (approx. 12 oz.) Split chili peppers lengthwise and remove seeds and pith. Spread chilies in a single layer in a greased 9x13-inch baking dish. Sprinkle Cheddar cheese, green onions, and 1-1/2 cups of the mozzarella cheese over chilies. In a bowl, beat eggs, milk, flour, and salt together until smooth. Pour over chilies and cheese. Bake in a 325 degrees oven for 50 minutes or until a knife inserted in custard comes out clean. Meanwhile, mix salsa with the remaining 1-1/2 cups mozzarella cheese. Sprinkle over casserole and return to oven for 10 minutes or until cheese melts. Let stand for 5 minutes before serving. Per Serving: 33 grams protein, 22 grams carbohydrate, 271 milligrams cholesterol, 490 calories. From Sunset Menus & Recipes for Vegetarian Cooking, Lane Publishing Co. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegetar.zip

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Chiles Rellenos Casserole

3 c Sharp Cheddar cheese **
2 cn Green chili salsa
3/4 c All-purpose flour
4 Green onions sliced
4 c milk
6 Eggs
1/4 ts Salt
2 7-oz cans green chili peppers whole *
3 c mozzarella cheese Shredded

* 7 oz. cans  **shredded (approx. 12 oz.)       Split chili peppers lengthwise and remove seeds and pith.  Spread  chilies in a single layer in a greased 9x13-inch baking dish.  Sprinkle  Cheddar cheese, green onions, and 1-1/2 cups of the mozzarella cheese over  chilies.     In a bowl, beat eggs, milk, flour, and salt together until smooth.  Pour over chilies and cheese.  Bake in a 325 degrees oven for 50 minutes or  until a knife inserted in custard comes out clean.     Meanwhile, mix salsa with the remaining 1-1/2 cups mozzarella cheese.  Sprinkle over casserole and return to oven for 10 minutes or until cheese  melts.  Let stand for 5 minutes before serving.    Per Serving:  33 grams protein, 22 grams carbohydrate, 271 milligrams  cholesterol, 490 calories.    From Sunset Menus & Recipes for Vegetarian Cooking, Lane Publishing Co.  File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegetar.zip

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Nutrition

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Serving Size: 1 Serving (296g)
Recipe Makes: 10

Calories: 500
Calories from Fat: 290 (58%)

Amt Per Serving		% DV

	Total Fat 32.2g	43 %
	Saturated Fat 15.6g	78 %
	Monounsaturated Fat 10.6g
	Polyunsanturated Fat 2.6g
Cholesterol 693.8mg		213 %
Sodium 763.2mg		26 %
Potassium 458.7mg		12 %
Total Carbohydrate 14.7g		4 %
	Dietary Fiber 1g	4 %
	Sugars, other 13.7g
Protein 38.2g		55 %
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.

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Calories per serving: 500

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