Chiles Rellenos Casserole
By Hklbrries
Green chiles and Cheddar cheese are baked into eggs for a healthy take on a classic dish.
- 4
Ingredients
- 6 large eggs
- 1 cup 2% reduced-fat milk
- 2 tablespoons all-purpose flour
- 1/4 teaspoon sweet paprika
- Salt
- Pepper
- 2 cans (5.75 ounces each) whole green chiles, drained and thinly sliced
- 1 medium (8 to 10 ounces) red pepper, cut into 1/4-inch pieces
- 4 ounces extra-sharp Cheddar cheese, shredded
- 1/2 cup packed fresh cilantro leaves, finely chopped
Preparation
Step 1
Preheat oven to 350 F. Grease shallow 2-quart ceramic or glass baking dish.
In large bowl, with wire whisk, mix eggs, milk, flour, paprika, 1/4 teaspoon salt, and 1/2 teaspoon freshly ground black pepper until well blended. Stir in chiles, pepper, Cheddar, and half of cilantro; pour into prepared dish.
Bake casserole 35 to 40 minutes or until puffed and golden brown and center still jiggles slightly.
Cool in casserole in dish on wire rack 10 minutes. Garnish with remaining chopped cilantro and cut into squares or wedges to serve.
Nutritional Information:
Per serving
305 calories
18 g total fat
9 g saturated fat
353 mg cholesterol
825 mg sodium
14 g total carbohydrates
3 g fiber
20 g protein