Baked Chili Relleno Recipe

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Baked Chili Relleno
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Ingredients:

Directions:

  1. Use Canola cooking spray and coat casserole dish.
  2. Open up the chilies to lay flat and line bottom and sides of pan. Spread the grated Pepper Jack over the chilies.
  3. Blend the eggs, half and half, salt and pepper in a bowl and pour over the cheese and chilies.
  4. Bake at 325 degrees for 30 minutes or until set.
  5. Top with the grated cheddar cheese and return to oven until cheese melts.
  6. Top with green salsa.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 243.52 Kcal (1020 kJ)
Calories from fat 166.87 Kcal
% Daily Value*
Total Fat 18.54g 29%
Cholesterol 244.08mg 81%
Sodium 906.73mg 38%
Potassium 151.93mg 3%
Total Carbs 3.08g 1%
Sugars 1.36g 5%
Dietary Fiber 0.28g 1%
Protein 15.62g 31%
Vitamin C 36.9mg 61%
Iron 1.3mg 7%
Calcium 286.1mg 29%
Amount Per 100 g
Calories 199.58 Kcal (836 kJ)
Calories from fat 136.75 Kcal
% Daily Value*
Total Fat 15.19g 29%
Cholesterol 200.04mg 81%
Sodium 743.1mg 38%
Potassium 124.52mg 3%
Total Carbs 2.52g 1%
Sugars 1.11g 5%
Dietary Fiber 0.23g 1%
Protein 12.8g 31%
Vitamin C 30.2mg 61%
Iron 1.1mg 7%
Calcium 234.5mg 29%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.4
    Points
  • 7
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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