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 Spreading Shredded Cheese Over Chile Strips |
 Sour Cream "Custard" Ready for the Oven |
 Delicious Chiles Rellenos Casserole |
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Serve this easy prep recipe as a side dish. It is very different from the casserole #1 that I posted, which is more of a breakfast/brunch item.
The sour cream/egg "custard" that tops the casserole is soft, creamy, and simply delicious.
Ingredientes
- 2 large poblanos peppers, roasted, seeded, cut in strips
- 10 oz. shredded Monterrey Jack, pepper Jack, or other cheese, like sharp cheddar
- 1 1/3 cups sour cream, room temp
- 4 extra large eggs
- salt and pepper to taste
- garnish: paprika
- your choice salsa
Direcciones
- Heat oven to 35o F.
- Roast and seed the peppers, cut in slices.
- Line the bottom of a 9" pie pan with foil, or butter a 1 1/2 qt. baking dish.
- Lay the chile slices in the bottom of the pan, top with shredded cheese.
- Beat the eggs with salt and pepper, stir in the sour cream until combined, pour on top of the cheese.
- Bake about 25 minutes, or until the sour cream "custard" has jelled in the center, and a knife comes out clean.
- Sprinkle on more cheese, if desired, then paprika.
- Let rest 10 minutes.
- Scoop onto plates.
- Top with salsa.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 124g | |
| Recipe makes 6 servings | |
| Calories 312 | |
| Calories from Fat 237 | 76% |
| Total Fat 26.96g | 34% |
| Saturated Fat 15.69g | 63% |
| Trans Fat 0.0g | |
| Cholesterol 178mg | 59% |
| Sodium 330mg | 14% |
| Potassium 145mg | 4% |
| Total Carbs 1.99g | 1% |
| Dietary Fiber 0.0g | 0% |
| Sugars 2.22g | 1% |
| Protein 15.87g | 25% |
