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Chiles Rellenos with Cheese
Chile peppers are stuffed with cheese then they're breaded and baked to perfection.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
- 4 cans (4 ounces each) whole green chiles
- 1 1/2 cups shredded Monterey Jack cheese
- 1 1/2 cups shredded Cheddar cheese
- 6 eggs, beaten
- 3/4 cup milk
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- dash ground red pepper
Rinse chile peppers and gently remove seeds. Set aside.
Combine cheeses. Stuff each chile with 3 tablespoons cheese. Arrange chiles in a greased 12x7x2-inch baking dish. Sprinkle remaining cheese over chiles. Combine eggs and remaining ingredients, mixing well. Pour over chiles. Bake at 350° for 30 minutes, until set.
Chile Relleno Casserole
Calories per serving: 317
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