Casserole-Style Chiles Rellenos

By GrandmaFred

Chile Rellenos casserole

Ingredients

• 2 fresh large poblano peppers
• 1 c. shredded Monterey Jack cheese with jalapenos
• 3 beaten eggs
• 1/4 c. milk
• 1/3 c. flour
• 1/2 tsp. baking powder
• 1/4 tsp ground red pepper
• 1/8 tsp. salt
• 3/4 c. shredded cheddar cheese
• 1 c. salsa or picante sauce
• 1/4 c. reduced fat sour cream

Details

Servings 4

Preparation

Step 1

Quarter the peppers and remove stems, seeds and veins. In a saucepan, immerse peppers into boiling water for 3 minutes. Drain. Invert on paper towels to drain well.

In a well-greased 1 1/2 quart casserole, place half of the peppers. Top with half of the Monterey Jack cheese. Repeat layers.

In a mixing bowl, combine eggs and milk. Add flour, baking powder, red pepper and salt. Beat until smooth. Pour egg mixture over peppers.

Bake, uncovered, at 450 for 15 minutes or until set. Sprinkle with cheddar cheese. Let stand about 5 minutes or until cheese melts.

Serve with salsa/picante sauce and sour cream.

Per serving: 353 calories, 17 grams carbohydrates, 23 grams fat, 1 gram fiber.