Tuesday, July 22, 2008

Chile Relleno Casserole

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Title: Chile Relleno Casserole
Categories: casseroles
Yield: 8 servings

1 1/2 c Sargento Fancy Shredded
-Monterey Ja
Chef-Style Shredded Mild
-Cheddar Ch; divided
1/2 c Ortega Diced Green Chiles -
-(4 oz c
2 tb all-purpose flour
1 1/2 c milk
3 eggs; lightly beaten
Ortega Thick & Chunky Salsa
=== TOPPINGS ===
Sour cream
Sliced ripe olives
Chopped green onions

Preheat oven to 325 degrees.

Sprinkle 3/4 cup cheese onto bottom of lightly greased 8-inch square baking
dish. Top with chiles and remaining cheese. Place flour in medium bowl.
Gradually add milk, stirring until smooth. Stir in eggs; pour mixture
over cheese.

Bake for 45 to 50 minutes or until knife inserted in center comes out
clean. Cool in pan for 10 minutes.

Serve with salsa and desired toppings.

This recipe yields 8 servings.

Comments: Love Chiles Rellenos but are short on time? This casserole has
all of the taste with very little of the work! It is delicious with a
salad as a hearty dinner, or as brunch, with plenty of juice and fresh
tortillas.

Source:
"Back of the Box Recipes at www.backofthebox.com"
S(Formatted for MC6):
"11-28-2000 by Joe Comiskey - jcomiskey@krypto.net"
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Per Serving (excluding unknown items): 63 Calories; 3g Fat (49.5% calories
from fat); 4g Protein; 4g Carbohydrate; trace Dietary Fiber; 86mg
Cholesterol; 49mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0
Non-Fat Milk; 1/2 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

Contributor: Created by Nestle

Preparation Time: 0:00

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