The Girl Who Ate Everything · by Christy Denney★ 5.0 (54)
Chile Relleno Casserole
NUTRITION · PER SERVING60M COOK
CAL 21%·PRO 50%
CARBS 9G9% OF CAL
3G FIBER3G SUGAR4G OTHER
FAT 31G67% OF CAL
17G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A baked casserole of roasted chiles layered with cheese, eggs, and a light tomato sauce. Soft and custardy, it works equally well for breakfast or dinner.
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View the full recipe on The Girl Who Ate Everything →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 (7 ounce) cans whole green chiles, drained and quartered
- 8 ounces shredded Monterey Jack cheese, divided ((2 cups))
- 8 ounces shredded cheddar cheese, divided ((2 cups))
- 6 large eggs
- 1/2 cup milk
- 2 tablespoons flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 8 ounces tomato sauce
- (optional) chopped cilantro for garnish
At a glance
PER SERVING · TIME 60M
CAL 21%·PRO 50%
CARBS 9G9% OF CAL
3G FIBER3G SUGAR4G OTHER
FAT 31G67% OF CAL
17G SAT14G 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
- 50m
- Sodium
- 1153mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 246mg
- Calcium
- 594mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1153MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.