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Chiles Rellenos With Marinara Sauce Recipe
|Jack cheese||4 Ounce, cut into strips|
|Canned california green chiles||4 Ounce, seeded and pith removed (1 Can)|
|Milk||1⁄3 Cup (5.33 tbs)|
|All purpose flour||1⁄2 Cup (8 tbs), unsifted|
|Baking powder||1⁄2 Teaspoon|
|Shredded sharp cheddar cheese||4 Ounce (About 1 Cup)|
|Canned marinara sauce||15 Ounce (1 Can)|
|Pitted ripe olives||1 Tablespoon|
Serving size: Complete recipe
Calories 1774 Calories from Fat 932
% Daily Value*
Total Fat 110 g169.4%
Saturated Fat 48 g239.9%
Trans Fat 0 g
Cholesterol 1074.7 mg358.2%
Sodium 4720 mg196.7%
Total Carbohydrates 104 g34.7%
Dietary Fiber 11.6 g46.5%
Sugars 29.7 g
Protein 91 g182.4%
Vitamin A 104.2% Vitamin C 78%
Calcium 219.5% Iron 68.7%
*Based on a 2000 Calorie diet
Arrange chiles side by side in bottom of a greased, shallow 1 1/2-quart baking dish.
With an electric mixer beat eggs until thick and foamy then add milk, flour, and baking powder; beat until smooth as possible.
Pour egg batter over chiles, moistening evenly the surface of all chiles.
Sprinkle with Cheddar cheese.
Bake uncovered in a 375° oven for about 30 minutes or until casserole is puffed and appears set when gently shaken.
Just before casserole is ready, heat marinara sauce to simmering.