* 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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|Serving Size: 1 Serving (296g)|
|Recipe Makes: 10|
|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 %|
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Calories per serving: 500
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