Muffaletta Rellenos Bake
Yield
5 servingsPrep
10 minCook
50 minReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ounces |
chili beans
|
* |
| 4 | each |
green chili peppers, canned
|
* |
| ¾ | cup |
celery
diced |
|
| ½ | cup |
pimento stuffed green olives
|
*
|
| ½ | cup |
sweet red bell peppers
roasted, diced |
|
| 4 | large |
eggs
|
|
| ½ | cup |
mayonnaise
|
|
| ¼ | cup |
milk
|
|
| 2 | tablespoons |
all-purpose flour
|
|
| ½ | teaspoon |
baking powder
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 433.5 | ml/g |
chili beans
|
* |
| 4 | each |
green chili peppers, canned
|
* |
| 177 | ml |
celery
diced |
|
| 118 | ml |
pimento stuffed green olives
|
*
|
| 118 | ml |
sweet red bell peppers
roasted, diced |
|
| 4 | large |
eggs
|
|
| 118 | ml |
mayonnaise
|
|
| 59 | ml |
milk
|
|
| 3E+1 | ml |
all-purpose flour
|
|
| 2.5 | ml |
baking powder
|
|
Directions
Combine chili and next 4 ingredients; stir well.
Spread mixture into a greased 11x7x2 inch baking dish .
Sprinkle with cheese.
Combine eggs, mayonnaise, milk, flour, and baking powder; stir until smooth using a wire whisk.
Spoon over cheese, spreading evenly.
Bake at 350℉ (180℃). for 45 to 50 minutes or until set.
Let stand 10 minutes before serving.
