Belly Full · by Amy Flanigan★ 5.0 (241)
Chile Relleno Casserole
NUTRITION · PER SERVING55M COOK
CAL 14%·PRO 33%
CARBS 10G15% OF CAL
2G FIBER6G SUGAR2G OTHER
FAT 18G61% OF CAL
10G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A simplified version of chile relleno baked as a casserole with layers of roasted chiles, melted cheese, and a puffy egg custard on top. Served for any meal, it's easier than traditional chile rellenos.
mainmexicancasseroleegg disheggs🍪 sheet pan🥧 baking dish🔥 ovenvegetarian
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Nutrition & ingredients
Ingredients
serves 8- 6-8 large poblano peppers ((see note))
- 2 cups freshly shredded Monterey Jack cheese (, divided)
- 1 cup freshly shredded cheddar cheese (, divided)
- 5 large eggs
- 1 & 1/2 cups whole milk
- 3 tablespoons all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- sour cream, salsa, and fresh chopped cilantro (, for serving (optional, but recommended))
At a glance
PER SERVING · TIME 55M
CAL 14%·PRO 33%
CARBS 10G15% OF CAL
2G FIBER6G SUGAR2G OTHER
FAT 18G61% OF CAL
10G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 45m
- Sodium
- 405mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 296mg
- Calcium
- 355mg
- Iron
- 0.77mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 405MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.