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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (234g) Recipe makes 6 servings |
||
| Calories 430 | ||
| Calories from Fat 275 | (63%) | |
| Amount Per Serving | %DV | |
| Total Fat 30.6g | 47% | |
| Saturated Fat 18.6g | 93% | |
| Monounsaturated Fat 8.9g | ||
| Polyunsaturated Fat 1.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 158mg | 52% | |
| Sodium 681mg | 28% | |
| Potassium 468mg | 13% | |
| Total Carbohydrate 16.1g | 5% | |
| Dietary Fiber 1.6g | 6% | |
| Sugars 5.1g | ||
| Protein 24.3g | 48% | |
Ingredients
- 1 cup half-and-half
- 2 eggs
- 1/3 cup flour
- 3 (4 ounce) cans whole green chilies
- 1/2 lb monterey jack cheese, grated
- 1/2 lb cheddar cheese, grated
- 1 (8 ounce) can tomato sauce
Directions
1
Beat Half& Half with eggs and flour til smooth.2
Split open the chilies, rinse and remove seeds.3
Wipe dry with paper towels.4
Mix together the cheeses setting aside 1/2 cup cheese for the topping.5
In a 1 1/2 quart casserole dish that is lightly greased layer the chilies, cheese mixture and egg mixture alternating till all is used.6
Spoon the tomato sauce over the top and sprinkle the reserved cheese over the tomato sauce.7
Bake uncovered for 1 hour at 375 degrees.8
Enjoy!
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- Course > Side Dishes
- Main Ingredient > Eggs/Dairy
- Cuisine > North American > Mexican
- Preparation > Time to Make > < 4 hours
- Preparation > Equipment > Oven > Casseroles
- Occasion > Everyday
- Dietary > High in... > High Calcium
- Dietary > Low in... > Reduced Carbs
Featured Reviews for This Recipe
From: kayak_bob
On Jan 28, 2006
I really liked the propostions of egg to chile to cheese. I substituted 8 fresh poblano chiles (charred, steamed, & seeded) and added 1t ground cumin to the egg. Used 11x7" pan.
From: FLUFFSTER
On Jan 3, 2006
I have made several chile rellano recipes, but this one is by far the best! I served a "Recipezaar" brunch of sorts, and my table was laden with so many recipes from the zaar. This casserole was so smooth and creamy, and so tasty. So many compliments! Thanks so much for sharing!
From: PrairieHarpy
On Oct 28, 2008
i used chopped chilies instead of whole, fat free half and half instead of regular, eggbeaters instead of eggs, and a 1 pound mexican blend shredded cheese instead of the two 1/2 pounds (basically a pre-sold mix of jack, cheddar, and maybe asagio or something). used the tomato sauce and flour as called for. not sure how i could lighten it up anymore than that. DH's cholesterol is high, so i'd like to use less full fat dairy than i have been lately but i think this wouldn't survive that. it survived everything else nicely tho. very yummy and quick to prep! thanks.
From: BizZaar
On Sep 24, 2009
Thanks, Hazelruthe! Finally a GREAT recipe for this dish! I doubled the recipe and put just a pinch of cayenne, cumin, cinnamon and clove into the sauce. DELICIOUS!
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