"Chiles Rellenos" Casserole #1 Recipe

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Roasted poblano chiles baked with eggs, tortillas, and lots of cheese.

Serve this with salsa for brunch, or as a side dish.

Prep time:
Cook time:
Servings: 8


Cost per serving $0.52 view details


  1. Roast the poblano and the jalapeno, place in a plastic baggie, and let sit 15 minutes.
  2. Using plastic gloves, strip off the skins of the peppers, and discard.
  3. Seed and chop the peppers, put aside.
  4. Grease a 1.5 qt. baking dish.
  5. Tear the tortillas into pieces, place on the bottom of the dish.
  6. Top with the pepper pieces.
  7. Heat the oven to 350 F.
  8. Saute the scallions and garlic in the olive oil.
  9. Beat the eggs with the milk and half the cheese.
  10. Add the seasonings and cilantro.
  11. Pour the egg mix in the baking dish.
  12. Bake 30 minutes.
  13. Sprinkle the rest of the cheese on top, then sprinkle with paprika.
  14. When cheese has melted, cut and serve.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 91g
Recipe makes 8 servings
Calories 170  
Calories from Fat 115 68%
Total Fat 12.97g 16%
Saturated Fat 5.61g 22%
Trans Fat 0.0g  
Cholesterol 251mg 84%
Sodium 344mg 14%
Potassium 126mg 4%
Total Carbs 1.91g 1%
Dietary Fiber 0.2g 1%
Sugars 1.23g 1%
Protein 11.52g 18%
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