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Nutrition Facts
Serving Size 1 (332g) Recipe makes 4 servings
Calories 717
Calories from Fat 486		(67%)
Amount Per Serving		%DV
	Total Fat 54.0g	83%
	Saturated Fat 32.0g	159%
	Monounsaturated Fat 16.1g
	Polyunsaturated Fat 2.4g
	Trans Fat 0.0g
Cholesterol 411mg		137%
Sodium 885mg		36%
Potassium 472mg		13%
Total Carbohydrate 17.6g		5%
	Dietary Fiber 1.0g	3%
	Sugars 3.2g
Protein 40.8g		81%
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Holiday -- Thanksgiving Breakfast

ms_bold

Chile Relleno Torta

Recipe #80540 | 55 min | 10 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: evelyn/athens
Jan 9, 2004

Excellent breakfast or brunch dish. Super easy, too.

SERVES 4 -6 (change servings and units)

Ingredients

1/2 lb cheddar cheese, grated
1/2 lb monterey jack cheese, grated
5 eggs
1/3 cup flour
1 2/3 cups half-and-half cream
1 (4 ounce) can green chilies, drained
1/4 cup picante sauce

Directions

1
Preheat oven to 375F.
2
Mix grated cheeses and spread evenly in buttered 10 inch pie plate.
3
Beat eggs, add flour slowly, and then beat in half and half.
4
If mixture is lumpy, strain it.
5
Pour egg mixture over cheeses in pie plate.
6
Carefully spoon chiles over the surface, then spoon picante sauce over all.
7
Bake about 45 minutes or until center is set.

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Featured Reviews for This Recipe

From: ms_bold

On Dec 10, 2005

Wonderfully easy dish with excellent flavor. I used my homemade canned salsa in the recipe. This is a perfectly simple egg dish for breakfast. We served it with my Pumpkin Cornmeal Muffins (Pumpkin Cornmeal Muffins) and Fruit Compote (Fruit Compote) for a simple weeknight supper. This is our traditional menu for breakfast on Thanksgiving, too.

1 person found this review helpful

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From: cookiedog

On Jun 1, 2007

I made this for a brunch and it got rave reviews. I was a little worried when my pie plate was mostly filled with cheese that it wouldn't hold together but it was fine. The chiles and cheese together were divine!

1 person found this review helpful

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