Chiles Rellenos Casserole with Marinara
Yield
8 servingsPrep
20 minCook
30 minReady
1 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | pounds |
monterey jack cheese
cut in strips |
|
| 4 | ounces |
green chili peppers, canned
seeded |
|
| 4 | large |
eggs
|
|
| ⅓ | cup |
milk
|
|
| ½ | cup |
all-purpose flour
|
|
| ½ | teaspoon |
baking powder
|
|
| 1 | cup |
cheddar cheese, very old, sharp
grated |
|
| 1 | can |
marinara sauce
|
*
|
| 1 | x |
olives
ripe, pitted, for garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.8 | kg |
monterey jack cheese
cut in strips |
|
| 115.6 | ml/g |
green chili peppers, canned
seeded |
|
| 4 | large |
eggs
|
|
| 79 | ml |
milk
|
|
| 118 | ml |
all-purpose flour
|
|
| 2.5 | ml |
baking powder
|
|
| 237 | ml |
cheddar cheese, very old, sharp
grated |
|
| 1 | can |
marinara sauce
|
*
|
| 1 | x |
olives
ripe, pitted, for garnish |
*
|
Directions
Stuff chilies with jack cheese.
Arrange chilies side-by-side in greased shallow 1½ qt. baking dish .
Beet eggs until thick and foamy, add milk, flour and baking powder. Blend.
Pour egg batter over chiles - cover all chiles with batter.
Sprinkle with cheddar cheese. Bake uncovered at 375℉ (190℃). 30 minutes or until set.
Serve with heated marinara sauce and olives.
