Post by JJ Judkins on Apr 9, 2010 0:25:07 GMT -6
* Exported from MasterCook *
Family Favorite Chile Relleno Casserole
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Casserole Cheese
Main Dish tex - Mex
Yahoo Group
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups low-fat milk
3 eggs
1 cup Bisquick
1/4 teaspoon salt
2 teaspoons chili powder
1 teaspoon hot sauce
4 cups grated sharp cheddar cheese
4 cups rated monterey jack cheese (I use pepper jack cheese)
1 whole green chilies -- (29 ounces) drained
1/4 cup diced red pepper or green bell pepper (optional garnish)
1/4 cup sliced green onion (garnish) -(optional)
4 ounces sliced black olives (garnish) -(optional)
1/2 cup chopped cilantro -(garnish) -(optional)
8 ounces sour cream (garnish) -(optional)
1. Lightly grease a 9x13x2 inch baking dish.
2. Mix and beat together the first 6 and sett aside.
3. Split green chilis, rinse & remove seeds. Drain and pat dry on paper towels.
4. Layer half of the chilis in the bottom of the baking dish.
5. Cover the chilis with half of the grated cheese.
6. Repeat the layers.
7. Pour milk egg mixture that you set aside evenly over casserole.
8. Bake in a 350 degree oven 50 to 60 minutes until puffed and golden brown.
9. Let stand 20 to 30 minutes before serving.
10. Top with toppings of your choice. I usually have them set on the side.
11. Salsa of your choice is an excellent topping for this casserole.
SERVES 8 -10
Source:
"Imported to Master Cook by JJ"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 238 Calories; 16g Fat (60.2% calories from fat); 20g Protein; 4g Carbohydrate; 2g Dietary Fiber; 636mg Cholesterol; 918mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 1 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Family Favorite Chile Relleno Casserole
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Casserole Cheese
Main Dish tex - Mex
Yahoo Group
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups low-fat milk
3 eggs
1 cup Bisquick
1/4 teaspoon salt
2 teaspoons chili powder
1 teaspoon hot sauce
4 cups grated sharp cheddar cheese
4 cups rated monterey jack cheese (I use pepper jack cheese)
1 whole green chilies -- (29 ounces) drained
1/4 cup diced red pepper or green bell pepper (optional garnish)
1/4 cup sliced green onion (garnish) -(optional)
4 ounces sliced black olives (garnish) -(optional)
1/2 cup chopped cilantro -(garnish) -(optional)
8 ounces sour cream (garnish) -(optional)
1. Lightly grease a 9x13x2 inch baking dish.
2. Mix and beat together the first 6 and sett aside.
3. Split green chilis, rinse & remove seeds. Drain and pat dry on paper towels.
4. Layer half of the chilis in the bottom of the baking dish.
5. Cover the chilis with half of the grated cheese.
6. Repeat the layers.
7. Pour milk egg mixture that you set aside evenly over casserole.
8. Bake in a 350 degree oven 50 to 60 minutes until puffed and golden brown.
9. Let stand 20 to 30 minutes before serving.
10. Top with toppings of your choice. I usually have them set on the side.
11. Salsa of your choice is an excellent topping for this casserole.
SERVES 8 -10
Source:
"Imported to Master Cook by JJ"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 238 Calories; 16g Fat (60.2% calories from fat); 20g Protein; 4g Carbohydrate; 2g Dietary Fiber; 636mg Cholesterol; 918mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 1 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0