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Print This Chile Relleno Casserole Recipe

Janette's Chile Relleno Casserole Recipe

Chile Rellenos in Pottery CasseroleChile Relleno

Janette's chile relleno casserole recipe. This is a Mexican-style casserole made with hamburger and green chile peppers. Turns out this Chili Relleno Casserole met all my criteria for a perfect dinner. Layers of green chiles, cheese and tomatoes were topped with a spicy mixture of eggs and milk…and then baked into a gooey, savory dish.

1 pound lean ground beef
1 medium onion, chopped
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 – 4 ounce cans whole green chiles, seeded and halved
1 1/2 cup Mexican blend cheese, shredded
1 1/2 cups milk
1/4 cup flour
4 large eggs, beaten
1/8 teaspoon cayenne pepper

Oven Temp: 350°
Recipe Cooking Time:
Pan Type: 10" x 6" baking dish


Chile Relleno Casserole Directions

Preheat your oven.

In a large skillet brown the meat, onion, salt and ground black pepper.
Drain off excess fat.
Arrange one half of the chiles in bottom of casserole dish.
Cover chiles with 1/2 cup of the cheese.
Add meat and another layer of chiles.
In a large bowl combine the milk, flour, eggs and cayenne pepper.
Beat well.
Pour over chile relleno casserole.
Top casserole with remaining cheese.
Place chile relleno casserole into hot oven and bake for the allotted time or until knife inserted in middle comes out clean.
Let relleno casserole set 10 minutes before cutting.
Serve Janette's chile relleno casserole along with your favorite salad.

Recipe Serves: 6 – 8

Nutritional Facts for Chile Relleno Casserole
Serving Size 199 g
Calories 284
Calories from Fat 130
Total Fat 14.4g 22%
Saturated Fat 7.4g 37%
Trans Fat 0.0g
Cholesterol 173mg 58%
Sodium 630mg 26%
Potassium 335mg 10%
Total Carbohydrates 9.5g 3%
Dietary Fiber 0.6g 3%
Sugars 4.0g
Protein 27.7g
Vitamin A 8% • Vitamin C 6% • Calcium 24% • Iron 64%

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Substitute, substitute, substitute. Recipes were made to be messed with. Use alternative ingredients to make your recipes healthier. Cook with broth (low-sodium vegetable, low-fat chicken or beef) instead of with oils. Use vinaigrettes or citrus-juice-based dressings instead of creamy ones, which are often full of saturated fat. Try olive oil, skim milk, or yogurt instead of butter or cream. Re-work dessert recipes that require heavy cream with evaporated skim milk or yogurt. For cakes and other desserts, substitute fresh-fruit puree as a topping instead of frosting. And one of my favorites: pancakes with applesauce, not maple syrup. These changes will give your favorite recipes great new flavor, and your food will be healthier!

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