Try this Puffy Chile Relleno Casserole recipe, or contribute your own.
Suggest a better descriptionPREP: Cut the tortillas into 1-inch strips. Preheat oven to 350F. Drain chiles and remove seeds. Spray a 9-inch by 13-inch pan with non-stick coating. Lay half the chiles in the pan. Top with half the tortilla strips and then half the cheese. Repeat anohter laying using remining chiles, tortillas, and cheese. Beat remaining ingredients (except paprika) and pour over casserole. sprinkle with Paprika. Bake uncovered for 40 minutes or until puffy and set in the center. Let stand 20 minutes before serving. Serve with salsa. Serve with sliced orange and grapefruit sections. Good for brunch or a lunch or light dinner. Feeds 8; each 288 cals, 10g fat (30%). Exchanges: 1 starch, 1 veg, 3 lean meat, 1/2 fat. hanneman sent to elf; veg-rec Recipe by: Quick and Healthy: Brenda Ponichtera Posted to EAT-LF Digest by PatHanneman
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Serving Size: 1 Serving (460g) | ||
Recipe Makes: 8 servings | ||
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Calories: 1043 | ||
Calories from Fat: 280 (27%) | ||
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Amt Per Serving | % DV | |
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Total Fat 31.2g | 42 % | |
Saturated Fat 11.1g | 56 % | |
Monounsaturated Fat 13.6g | ||
Polyunsanturated Fat 4.8g | ||
Cholesterol 37.2mg | 11 % | |
Sodium 2166.7mg | 75 % | |
Potassium 584.6mg | 15 % | |
Total Carbohydrate 149.1g | 44 % | |
Dietary Fiber 9.1g | 36 % | |
Sugars, other 140g | ||
Protein 38.9g | 56 % | |
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: 1043
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