Chile Relleno Bake
Try this Chile Relleno Bake recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour and 30 minutes
- Served Person: 1
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1 c evaporated skim milk
- 1/3 c flour
- 4 egg whites or egg substitute
- 1/2 lb nonfat cheddar cheese grated
- 3 4-oz cn whole green chiles
- 1 c salsa or tomato sauce
- 1/2 lb nonfat jack cheese grated
- Carbohydrate 121.45385 g
- Cholesterol 24.64 mg
- Fat 5.3595 g
- Fiber 15.3365003073215 g
- Protein 152.23775 g
- Saturated Fat 1.455165 g
- Serving Size 1 1 Serving (2139g)
- Sodium 9180.35 mg
- Sugar 106.117349692678 g
- Trans Fat 1.791475 g
- Calories 1102 calories
Preheat ovent to 350 degrees. Spray 1 1/2 quart casserole dish w/ nonstick spray. Place milk/ eggwhites and flour in blender. Whir until smooth. Drain and split chiles. Place 1/3 of them on the bottom of baking dish. Scatter 1/3 of each of the cheeses over the chiles. Pour 1/3 of milk mixture over all and layer again twice. Spread salsa over top and bake for 1 hr and 15 mins or until set in middle. I scattered some chopped onion in this - it isnt done yet, so am not sure if they will be cooked enough - will update you tomorrow . . . Posted to fatfree digest by Mayflies2@aol.com on Oct 29, 1999,
