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Chili Relleno Pie

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Recipe

 

Yield

8 servings

Prep

15 min

Cook

45 min

Ready

1 hrs
Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
16 ounces green chili peppers
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1 pound monterey jack cheese
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1 pound cheddar cheese
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4 tablespoons whole-wheat flour
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1 cup evaporated milk
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1 cup sour cream
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4 large eggs
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1 cup chicken
or turkey, diced
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2 cups mild salsa
*

Ingredients

Amount Measure Ingredient Features
462.4 ml/g green chili peppers
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453.6 g monterey jack cheese
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453.6 g cheddar cheese
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6E+1 ml whole-wheat flour
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237 ml evaporated milk
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237 ml sour cream
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4 large eggs
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237 ml chicken
or turkey, diced
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473 ml mild salsa
*

Directions

Cut chilies open and line 8" x 13" baking dish with them.

Layer both cheeses evenly over chilies.

Add any remaining chilies over the cheese layer.

Mix flour with small amount of milk; using a wire whisk helps to make a smooth paste.

Mix in remaining milk and sour cream.

Beat in eggs, one at a time; add diced meat. Pour over chilies and cheese; bake for 30 minutes at 350℉ (180℃).

Pour salsa over top and bake an additional 15 minutes.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 238g (8.4 oz)
Amount per Serving
Calories 61169% from fat
 % Daily Value *
Total Fat 47g 73%
Saturated Fat 28g 142%
Trans Fat 0g
Cholesterol 249mg 83%
Sodium 874mg 36%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 4%
Sugars g
Protein 78g
Vitamin A 28% Vitamin C 20%
Calcium 94% Iron 12%
* based on a 2,000 calorie diet How is this calculated?
 

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