Casserole, Chilies Rellenos Lc-4.7chile, ethnic- mexican 6 large egg 1 lb Monterrey jack cheese 1 lb longhorn cheese; /Cheddar 1 can (08 oz) green chilies; whole Preheat the oven to 350 degrees F. Separate whites from yolks. Whip whites until stiff. Beat yolks until smooth. Fold yolks into whites. Season, salt & pepper, as wished. Grate cheeses and combine together. Grease a 9x13-inch casserole dish. Spread small amount of egg mixture in dish. Split open green chilies and layer on top of mix in dish. Sprinkle grated cheese on top. Spread some more egg on top of that. Repeat until the ingredients are gone (finish with egg). Bake for 25 minutes, or until brown. Serve warm with salsa. NOTES: * An easier way to make chili rellenos -- A friend of mine, Cynthia Ojeda, cooked this recipe for me once. I told her it was good enough to share with the Usenet community, so she wrote it down for me. Serve it with plenty of Spanish rice and salsa. Serves 4-6. : Difficulty: easy. : Time: 15 minutes preparation, 25 minutes cooking. : Precision: no need to measure. Per serving: 103 Calories (kcal); 7g Total Fat; (59% calories from fat); 8g Protein; 2g Carbohydrate; 281mg Cholesterol; 84mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NYC Nutrition Analysis (per serving or yield unit): water=196.4 g; calories=1002; protein=65.82 g; total fat=79.6 g; carbohydrate=5.35 g; dietary fiber=0.68 g; ash=11.31 g; calcium=1724 mg; phosphorus=1229 mg; iron=3.12 mg; sodium=2183 mg; potassium=376.6 mg; magnesium=75.87 mg; zinc=7.86 mg; copper=0.16 mg; manganese=0.13 mg; vitamin A=2842 IU; vitamin E=1.58 mg ATE; thiamin=0.11 mg; riboflavin=1.27 mg; niacin=0.56 mg; pantothenic acid=1.67 mg; vitamin B6=0.38 mg; folate=85.77 ug; vitamin B12=2.62 ug; vitamin C=26.37 mg; saturated fat=47.89 g; monounsaturated fat=23.44 g; polyunsaturated fat=3.2 g; cholesterol=538.6 mg; selenium=55.48 ug; refuse=2.51%; %cal as carb:prot:fat=2:26:72; WW Pts=26.53; (complete analysis) |
