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Mexican   -   Chiles Rellenos One-Dish   adapted from Internet

  • 2 Cans Whole green chili peppers*
  • 3 Cups Sharp Cheddar cheese**
  • 4 Each Green onions -- sliced
  • 3 Cups Shredded mozzarella cheese
  • 6 Each Eggs
  • 4 Cups Milk
  • 3/4 Cup All-purpose flour
  • 1/4 Teaspoon Salt
  • 2 Cans Green chili salsa
Directions * 7 oz. cans **shredded (approx. 12 oz.)
Split chili peppers lengthwise and remove seeds and pith. Spread chilies in a single layer in a greased 9x13-inch baking dish. Sprinkle Cheddar cheese, green onions, and 1-1/2 cups of the mozzarella cheese over chilies.
In a bowl, beat eggs, milk, flour, and salt together until smooth. Pour over chilies and cheese. Bake in a 325 degrees oven for 50 minutes or until a knife inserted in custard comes out clean.
Meanwhile, mix salsa with the remaining 1-1/2 cups mozzarella cheese.
Sprinkle over casserole and return to oven for 10 minutes or until cheese melts. Let stand for 5 minutes before serving.
Per Serving: 33 grams protein, 22 grams carbohydrate, 271 milligrams cholesterol, 490 calories.
Serves 10
Time to Make 0:00

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