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Macaroni Relleno Recipe
|Elbow macaroni||7 Ounce (1 Package, Creamettesa Brand)|
|Skim milk||1⁄2 Cup (8 tbs)|
|Ground cumin||1⁄4 Teaspoon|
|Canned green chilies||4 Ounce, chopped (1 Can)|
|Canned pimentos||4 Ounce, drained and diced (1 Can)|
|Non-stick cooking spray||2 Tablespoon|
|Canned pinto beans||15 Ounce, heated and drained (1 Can)|
|Shredded monterey jack cheese||4 Ounce (1 Cup 16 Tablespoon)|
|Tomato||1 Medium, peeled, seeded and chopped|
|Green bell pepper||1 Medium, chopped|
|Sliced green onions||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 1962 Calories from Fat 615
% Daily Value*
Total Fat 69 g105.6%
Saturated Fat 25.4 g126.9%
Trans Fat 0 g
Cholesterol 313.8 mg
Sodium 2978 mg124.1%
Total Carbohydrates 255 g85.1%
Dietary Fiber 37.8 g151.1%
Sugars 30.2 g
Protein 82 g164.2%
Vitamin A 161.9% Vitamin C 490.4%
Calcium 126% Iron 72%
*Based on a 2000 Calorie diet
In medium bowl, blend egg, milk and cumin; stir in hot cooked macaroni, chilies and pimento.
Spray 9-inch nonstick skillet with nonstick cooking spray; heat skillet.
Add macaroni mixture.
Cover; cook over low heat until mixture is set, about 15 minutes.
Loosen edge with rubber spatula and invert onto warm platter.
Top with remaining ingredients.
Let stand 5 minutes before serving.