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Chiles Rellenos Casserole

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)22.2765
Energy (kCal)295.7856
Carbohydrates (g)13.6508
Total fats (g)16.8258
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cut peppers in half, remove stems, veins & seeds, flatten with palm of hand. | 2. Roast skin side down over med-high heat grill or broiler until peel is blackened and blistered. | 3. Place in a covered dish or plastic zipper bag to steam, cool and remove blackened peels with fingers. | 4. In a greased 8x8 baking dish, layer peppers and top with tomatoes, green chilies and cheese. | 5. Combine eggs, milk, ground red pepper and baking mix together until well blended. Pour over peppers and tomatoes.*This step cannot not be done too far ahead of time before baking. | 6. In a 400° preheated oven, bake uncovered for 30 minutes or until center is done and top is golden brown. Sprinkle with cheese, cover with foil or return to oven briefly to melt cheese. | 7. Serve suggestions: Top with sour cream, salsa, with a side fried beans. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    poblano pepper 6 - - - -
    sharp cheddar cheese 1 cup - - - -
    egg 3 beaten 214.5 1.08 18.84 14.265
    milk 1/4 cup 37.21 2.9158 1.9215 1.9947
    bisquick baking mix 1/3 cup - - - -
    bisquick baking mix 2 tablespoons - - - -
    red chili pepper 1/4 teaspoon ground 0.3125 0.0688 0.0146 0.0034
    green chilies 1 can diced drained 43.7631 9.5862 1.5004 0.5627
    tomato green chilies 1 can drained - - - -
    cheddar cheese 1/4 cup - - - -

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



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