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Chili Relleno Bake Recipe
|Canned green chili peppers||8 Ounce (2 Cans, 4 Ounce Each)|
|Monterey jack cheese||6 Ounce|
|Eggs||4 , beaten|
|Skim milk||1⁄3 Cup (5.33 tbs)|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Baking powder||1⁄2 Teaspoon|
|Shredded cheddar cheese||3 Ounce (3/4 Cup)|
Serving size: Complete recipe
Calories 1584 Calories from Fat 853
% Daily Value*
Total Fat 103 g157.8%
Saturated Fat 54.7 g273.4%
Trans Fat 0 g
Cholesterol 1118.6 mg
Sodium 3046 mg126.9%
Total Carbohydrates 64 g21.4%
Dietary Fiber 5.5 g22.2%
Sugars 5.6 g
Protein 96 g192.2%
Vitamin A 85.6% Vitamin C 130.6%
Calcium 228.4% Iron 54.9%
*Based on a 2000 Calorie diet
Cut Monterey Jack cheese into strips to fit inside peppers.
Wrap each pepper around a strip of cheese; place in greased 10x6x2-inch baking dish.
Combine eggs and milk; beat in flour, baking powder, and 1/2 teaspoon salt till smooth.
Pour over peppers.
Sprinkle Cheddar cheese atop.
Bake in a 350° oven for 30 minutes.