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Chile Relleno Torta

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Submitted by freezer

YIELD

8 servings

PREP

15 min

COOK

45 min

READY

1 hrs

Ingredients

½ 226.8
POUND G CHEDDAR CHEESE
grated
½ 226.8
POUND G MONTEREY JACK CHEESE
grated
5 5
LARGE LARGE EGGS
79
1 ⅔ 394
4 115.6
OUNCES ML/G GREEN CHILI PEPPERS, CANNED
drained, diced
¼ 59
CUP ML PICANTE SAUCE *

Directions

Preheat oven to 375℉ (190℃).

Mix grated cheeses and spread evenly in buttered 10-inch pie plate.

Beat eggs, add flour slowly, and then beat in half-and-half.

If mixture is lumpy, strain it. Pour egg mixture over cheeses in pie plate.

Carefully spoon chilies over the surface, then spoon picante sauce over all.

Bake about 45 minutes or until center is set.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 304g (10.7 oz)
Amount per Serving
Calories 701 69% from fat
 % Daily Value *
Total Fat 54g 83%
Saturated Fat 32g 160%
Trans Fat 0g
Cholesterol 412mg 137%
Sodium 853mg 36%
Total Carbohydrate 5g 5%
Dietary Fiber 1g 2%
Sugars g
Protein 80g
Vitamin A 34% Vitamin C 11%
Calcium 98% Iron 15%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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