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Puffy Chile Rellenos Casserole

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)10.6047
Energy (kCal)788.379
Carbohydrates (g)173.5804
Total fats (g)7.0052
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cut along one side of each chile and lay flat. | 2. Coat a 13x9x3 inch baking dish with non stick cooking spray. | 3. Layer half of the chiles, tortilla strips, and cheeses in the prepared dish. Repeat layers. | 4. In a small bowl, beat the remaining ingredients except the paprika and salsa. Pour over the cheese. Sprinkle with paprika. | 5. Bake uncovered at 350 degrees for 40-45 minutes ur until puffy and a knife inserted 2 inches from the edge of pan comes out clean. | 6. Let stand for 10 minutes before cutting. | 7. Serve with salsa. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    green chilies 6 cans drained 582.9085 144.0 0.0 0.0
    flour tortilla 8 cut - - - -
    part mozzarella cheese 2 cups part-skim shredded - - - -
    cheddar cheese 2 cups shredded reduced fat - - - -
    egg substitute 3 cups - - - -
    milk 3/4 cup 111.63 8.7474 5.7645 5.9841
    garlic powder 1/2 teaspoon 5.1305 1.1273 0.2565 0.0113
    cumin 1/2 teaspoon ground 3.9375 0.4645 0.187 0.2338
    pepper 1/2 teaspoon 2.8865 0.7354 0.1195 0.0375
    salt 1/4 teaspoon - - - -
    paprika 1 teaspoon 6.486000000000001 1.2418 0.3252 0.2965
    salsa 1 cup 75.4 17.264 3.952 0.442

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



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