Lil' Luna · by Kristyn Merkley★ 5.0 (38)
Chile Relleno Casserole Recipe
NUTRITION · PER SERVING40M COOK
CAL 10%·PRO 22%
CARBS 13G26% OF CAL
2G FIBER0G ADDED0G INTRINSIC7G OTHER4G TOTAL SUGAR
FAT 12G53% OF CAL
6G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted poblano peppers layered with Monterey Jack cheese and topped with a fluffy egg batter. A simplified twist on the classic Mexican chile relleno.
mainmexicancasseroleeggs🥧 baking dish🔥 ovengluten freevegetarian
View the full recipe on Lil' Luna →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 6 poblano chile peppers
- 8 ounces Monterey Jack cheese, (shredded)
- 3 eggs
- ¼ cup milk
- ⅔ cup cornmeal
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- toppings, (if desired)
At a glance
PER SERVING · TIME 40M
CAL 10%·PRO 22%
CARBS 13G26% OF CAL
2G FIBER0G ADDED0G INTRINSIC7G OTHER4G TOTAL SUGAR
FAT 12G53% OF CAL
6G SAT5G 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
- 20m
- Cook
- 20m
- Sodium
- 363mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 212mg
- Calcium
- 230mg
- Iron
- 0.67mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 363MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.