Easy Chiles Rellenos Casserole #2 Recipe

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1 vote | 6060 views

Serve this easy prep recipe as a side dish. It is very different from the casserole #1 that I posted, which is more of a breakfast/brunch item.

The sour cream/egg "custard" that tops the casserole is soft, creamy, and simply delicious.

Prep time:
Cook time:
Servings: 6
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Ingredients

Cost per serving $0.90 view details
  • 2 large poblanos peppers, roasted, seeded, cut in strips
  • 10 oz. shredded Monterrey Jack, pepper Jack, or other cheese, like sharp cheddar
  • 1 1/3 cups sour cream, room temp
  • 4 extra large eggs
  • salt and pepper to taste
  • garnish: paprika
  • your choice salsa

Directions

  1. Heat oven to 35o F.
  2. Roast and seed the peppers, cut in slices.
  3. Line the bottom of a 9" pie pan with foil, or butter a 1 1/2 qt. baking dish.
  4. Lay the chile slices in the bottom of the pan, top with shredded cheese.
  5. Beat the eggs with salt and pepper, stir in the sour cream until combined, pour on top of the cheese.
  6. Bake about 25 minutes, or until the sour cream "custard" has jelled in the center, and a knife comes out clean.
  7. Sprinkle on more cheese, if desired, then paprika.
  8. Let rest 10 minutes.
  9. Scoop onto plates.
  10. Top with salsa.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 124g
Recipe makes 6 servings
Calories 312  
Calories from Fat 237 76%
Total Fat 26.96g 34%
Saturated Fat 15.69g 63%
Trans Fat 0.0g  
Cholesterol 178mg 59%
Sodium 330mg 14%
Potassium 145mg 4%
Total Carbs 1.99g 1%
Dietary Fiber 0.0g 0%
Sugars 2.22g 1%
Protein 15.87g 25%
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