Macaroni Relleno Recipe


Difficulty LevelEasyHealth IndexAverage
CourseMain Ingredient


 Elbow macaroni7 Ounce (1 Package, Creamettesa Brand)
 Skim milk1⁄2 Cup (8 tbs)
 Ground cumin1⁄4 Teaspoon
 Canned green chilies4 Ounce, chopped (1 Can)
 Canned pimentos4 Ounce, drained and diced (1 Can)
 Non-stick cooking spray2 Tablespoon
 Canned pinto beans15 Ounce, heated and drained (1 Can)
 Shredded monterey jack cheese4 Ounce (1 Cup 16 Tablespoon)
 Tomato1 Medium, peeled, seeded and chopped
 Green bell pepper1 Medium, chopped
 Sliced green onions1⁄4 Cup (4 tbs)

Nutrition Facts

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


Prepare Creamettes® Elbow Macaroni according to package directions; drain.
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.
Refrigerate leftovers.