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Chili Relleno Custard With Sage Cheese Recipe
|Canned whole green chilies||14 Ounce, drained (2 Cans, 7 Ounce Each)|
|Sage cheese||1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)|
|Milk||2 Cup (32 tbs)|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Chili salsa||1 Cup (16 tbs) (Prepared)|
Serving size: Complete recipe
Calories 1837 Calories from Fat 887
% Daily Value*
Total Fat 99 g152.2%
Saturated Fat 47.6 g238%
Trans Fat 0 g
Cholesterol 1891.5 mg
Sodium 5984.5 mg249.4%
Total Carbohydrates 115 g38.3%
Dietary Fiber 16.8 g67.1%
Sugars 27.3 g
Protein 124 g248.3%
Vitamin A 60.9% Vitamin C 226.3%
Calcium 122.1% Iron 88.5%
*Based on a 2000 Calorie diet
Fill chilies with cheese mixture, using all.
Lay chilies in a single layer in a well-buttered 2 1/2- to 3-quart shallow casserole.
In a blender, combine eggs, milk, flour, salt, and parmesan cheese; whirl until smooth.
Pour evenly over chilies.
Bake in a 375° oven until top is lightly browned and a toothpick inserted in center (not in cheese) comes out clean, about 45 minutes.