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Cheesy Chili Rellenos Recipe

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I got this meatless main dish recipe in South Dakota. It also makes a good side dish. I live on a cattle ranch and cook three meals a day, so I'm always interested in finding different recipes.—Mary Morrow, Jordan Valley, Oregon
TOTAL TIME: Prep: 20 min. Bake: 50 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 20 min. Bake: 50 min.
MAKES: 6-8 servings

Ingredients

  • 3 cans (4 ounces each) whole green chilies, drained
  • 1-1/2 cups (6 ounces) shredded Monterey jack cheese
  • 1-1/2 cups (6 ounces) shredded cheddar cheese
  • 1/3 cup all-purpose flour
  • 1 cup half-and-half cream
  • 2 eggs, lightly beaten
  • 1 can (8 ounces) tomato sauce

Nutritional Facts

1 serving (1 piece) equals 241 calories, 17 g fat (11 g saturated fat), 109 mg cholesterol, 416 mg sodium, 8 g carbohydrate, trace fiber, 13 g protein.

Directions

  1. Cut chilies open lengthwise. Rinse; removing seeds. Place chilies on paper towels to drain. Combine cheeses; set aside 1/2 cup for topping. In a large bowl, combine the flour, cream and eggs until smooth.
  2. In a greased deep 1-1/2-qt. baking dish, layer half of the cheese, chilies and egg mixture. Repeat layers. Pour tomato sauce over the top; sprinkle with reserved cheese.
  3. Bake, uncovered, at 350° for 50-55 minutes or until knife inserted near the center comes out clean. Let stand for 5 minutes before serving. Yield: 6-8 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Cheesy Chili Rellenos in Casserole Cookbook 2001, p303

Nutritional Facts

1 serving (1 piece) equals 241 calories, 17 g fat (11 g saturated fat), 109 mg cholesterol, 416 mg sodium, 8 g carbohydrate, trace fiber, 13 g protein.

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