Chili Relleno Casserole
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Poblano peppers layered with melted cheese and a creamy white sauce, baked into a firm casserole. A family favorite with a more accessible preparation than individual chiles rellenos.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 6 poblano peppers
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup cheddar cheese (shredded)
- 1 cup Monterey Jack cheese (shredded)
- 8 large eggs
- 1 cup evaporated milk
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 teaspoon pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 30m
- Sodium
- 495mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 364mg
- Calcium
- 310mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 495MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.