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Ingredients:
2 can whole green chili peppers*
3 cup sharp cheddar cheese**
4 each green onions, sliced
3 cup shredded mozzarella cheese
6 each eggs
4 cup milk
3/4 cup all-purpose flour
1/4 tsp salt
2 can green chili salsa
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.
Servings: 10
If you reject the food, ignore the customs, fear the religion and avoid the people, you might better stay home. James Michener
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Chiles Rellenos Casserole 2 Recipe brought to you by Mexican Recipes To-Go
