Chili Relleno Bake By: Robin M.
This simple casserole is easy to prepare and always loved. It can be served any time of the day for brunch, lunch or dinner. Add other Mexican style side dishes like black beans and avocado salad to eat alongside. I am a CF mom and love to cook.
- 8 whole Ortega green chilis
- 1 pkg jack cheese
- 8 eggs
- 1 c milk
- 1/4 tsp chili powder
- 1/4 tsp salt
- 2 fresh tomatoes
- 1 Tbsp white flour
- Add All Ingredients
Open and drain whole chilies, lay side by side in an oiled glass baking dish.
Cut long chunks of cheese that will fit snugly into the whole chilies and stuff chilies.
Beat eggs in a bowl with milk, flour, chili powder and salt and pour over stuffed chilies.
Slice tomatoes and place on top of egg and chili bake (sprinkle some grated cheese on top if you wish).
Bake in 350-degree oven for about 35 minutes or until the egg mixture is set.
- Servings: 4
Amount per serving:
- Calories: 426
- Fat: 30 g
- Sodium: 1020 mg
- Protein: 30 g
- Calcium: 568 mg
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