Chile Relleno Casserole Recipe

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Chile Relleno Casserole
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Ingredients:

Directions:

  1. Line a buttered 1-qt casserole with the green chile peppers.
  2. Layer the cheese over the peppers.
  3. In a double boiler bring to boil the milk,tapioca,and salt.
  4. Add the beaten eggs.
  5. Pour over the cheese and chile peppers.
  6. Bake at 350 degrees for 1 hour.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 219.95 Kcal (921 kJ)
Calories from fat 125.44 Kcal
% Daily Value*
Total Fat 13.94g 21%
Cholesterol 95.87mg 32%
Sodium 677.77mg 28%
Potassium 201.34mg 4%
Total Carbs 9.26g 3%
Sugars 4.84g 19%
Dietary Fiber 0.14g 1%
Protein 13.9g 28%
Vitamin C 11.5mg 19%
Iron 0.8mg 5%
Calcium 382.4mg 38%
Amount Per 100 g
Calories 152.1 Kcal (637 kJ)
Calories from fat 86.75 Kcal
% Daily Value*
Total Fat 9.64g 21%
Cholesterol 66.3mg 32%
Sodium 468.71mg 28%
Potassium 139.24mg 4%
Total Carbs 6.41g 3%
Sugars 3.35g 19%
Dietary Fiber 0.1g 1%
Protein 9.61g 28%
Vitamin C 7.9mg 19%
Iron 0.6mg 5%
Calcium 264.4mg 38%

* 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

  • 5.5
    Points
  • 6
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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