Dinners

Chili Relleno Casserole

Name: Chili Relleno Casserole
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6 servings
Ingredients: cooking spray; 2 (7 ounce) cans whole poblano peppers, drained; 8 ounces Monterey Jack cheese, shredded; 8 ounces Cheddar cheese, shredded; 2 large eggs; 1 (5 ounce) can evaporated milk; 2 tablespoons all-purpose flour; ½ cup milk (Optional); 1 (8 ounce) can tomato sauce or enchilada sauce

6 servings

doses

15 minutes

tempo ativo

1 hour

tempo total

Começar a Cozinhar

Ingredientes

cooking spray

2 (7 ounce) cans whole poblano peppers, drained

8 ounces Monterey Jack cheese, shredded

8 ounces Cheddar cheese, shredded

2 large eggs

1 (5 ounce) can evaporated milk

2 tablespoons all-purpose flour

½ cup milk (Optional)

1 (8 ounce) can tomato sauce or enchilada sauce

Instruções

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray.

Evenly layer poblano peppers from 1 can in the bottom of the prepared baking dish.

Sprinkle with 1/2 of the Jack and Cheddar cheeses, then cover with remaining poblano peppers.

Mix eggs, evaporated milk, and flour together in a bowl; add 1/2 cup milk to thin to desired consistency. Pour over chiles.

Bake in the preheated oven for 25 minutes. Pour tomato sauce evenly over the top; continue baking for 15 more minutes.

Turn broiler on. Sprinkle top with remaining Jack and Cheddar cheeses. Place under the broiler until cheese is melted, 2 to 3 minutes. Serve and enjoy!

Informação Nutricional

Tamanho da Dose

Calorias

395 kcal

Gordura Total

28 g

Gordura Saturada

16 g

Gordura Insaturada

0 g

Gordura Trans

Colesterol

141 mg

Sódio

915 mg

Carboidratos Totais

14 g

Fibra Alimentar

2 g

Açúcares Totais

8 g

Proteína

24 g