Chile Relleno Casserole

Chile Relleno Casserole

Gluten Free

Basic Information

  • Servings: 8
  • Ready in: 45 minutes
  • Preparation time: -
  • Cooking time: -
  • Rating: 57.85
  • Health score: 13.00
  • Weight Watcher points: 11.00

Summary

The recipe Chile Relleno Casserole can be made in around 45 minutes. This gluten free, primal, and ketogenic recipe serves 8 and costs $1.98 per serving. This main course has 370 calories, 27g of protein, and 26g of fat per serving. This recipe from Foodista requires chicken, poblano peppers, salt, and queso fresco. 1 person has tried and liked this recipe. It can be enjoyed any time, but it is especially good for Autumn. With a spoonacular score of 49%, this dish is solid. Chile Relleno Casserole, Chile Relleno Casserole, and Chile Relleno Casserole are very similar to this recipe.

Ingredients

  • chicken
    chicken3 cups
  • poblano peppers
    poblano peppers8
  • eggs
    eggs3
  • heavy cream
    heavy cream0.75 cup
  • salt
    salt0.5 teaspoon
  • queso fresco
    queso fresco8 ounces
  • cheddar cheese
    cheddar cheese4 ounces
Instructions

Step 1

Preheat the oven to 350 F. Generously butter an 8 x 10 baking dish.

Step 2

Whisk the eggs, cream and salt together well in a medium-sized mixing bowl.

Step 3

Line the bottom of the baking dish with half of the poblano peppers, cut side up; top with the chicken and Queso Fresco. Arrange the remaining poblano peppers over the top of the chicken and cheese, cut side down, and pour the egg/cream mixture evenly over the entire dish. Top with the shredded cheddar cheese.

Step 4

Bake for 35 45 minutes, or until a knife in inserted in the center comes out clean and the top is golden brown. Allow to rest for 5 7 minutes before serving.

Categories

Dish Types: side dish, lunch, main course, main dish, dinner

Diets: gluten free, primal, ketogenic

Occasions: fall, winter

Source Information

Source: foodista.com

License:

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