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Chile Rellenos Casserole

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)38.0996
Energy (kCal)693.3
Carbohydrates (g)50.1453
Total fats (g)36.8721
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Quarter the peppers and remove seeds, stems, and veins. | 2. Immerse peppers into boiling water for 3 minutes; drain. | 3. Invert peppers on paper towels to drain well. | 4. Place the peppers in a well-greased 2-quart square baking dish. | 5. Top with 1 cup of Pepper Jack cheese. | 6. In a medium bowl combine eggs and milk. Add flour, baking powder, cayenne pepper, and salt. | 7. Beat until smooth with a rotary beater. | 8. Pour egg mixture over peppers and cheese. | 9. Bake, uncovered, in a 450 degree F. oven about 15 minutes or until a knife inserted into egg mixture comes out clean. | 10. Sprinkle with the remaining 1/2 cup cheese. Let stand about 5 minutes or until cheese melts. | 11. If desired, serve with picante sauce and sour cream. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    anaheim chilies 2 2 - - - -
    monterey jack pepper cheese 1 cup shredded - - - -
    egg 3 214.5 1.08 18.84 14.265
    milk 1/4 cup 37.21 2.9158 1.9215 1.9947
    flour 1/3 cup 192.76 42.2018 3.1337 0.7479
    baking powder 1/2 teaspoon 1.219 0.6371 0.0 0.0
    cayenne pepper 1/4 teaspoon 1.431 0.2548 0.054000000000000006 0.0777
    salt 1/8 teaspoon - - - -
    mexican cheese 1/2 cup blend 246.18 3.0558 14.1504 19.7868
    picante sauce - - - -
    cream sour - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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