Directions:
- In large skillet, saute peppers and onion in 1/4 cup butter until tender. Remove from the heat; stir in cream cheese and milk until blended.
- In a large bowl, combine the eggs, corn, chilies, salt and pepper. Stir in pepper mixture and Monterey Jack cheese. Transfer to a greased 13-in. x 9-in. baking dish.
- Melt remaining butter; add bread crumbs and toss to coat. Sprinkle over corn mixture. Bake, uncovered, at 325° for 35-40 minutes or until a knife inserted near the center comes out clean. Yield: 12 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 181.44 Kcal (760 kJ) | ||
| Calories from fat | 127.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.14g | 22% | |
|---|---|---|---|
| Cholesterol | 63.57mg | 21% | |
| Sodium | 289.1mg | 12% | |
| Potassium | 106.07mg | 2% | |
| Total Carbs | 9.94g | 3% | |
| Sugars | 1.81g | 7% | |
| Dietary Fiber | 0.97g | 4% | |
| Protein | 4.15g | 8% | |
| Vitamin C | 14.6mg | 24% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.8mg | 4% | |
| Calcium | 59.5mg | 6% | |
| Amount Per 100 g | |||
| Calories | 285.55 Kcal (1196 kJ) | ||
| Calories from fat | 200.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.25g | 22% | |
|---|---|---|---|
| Cholesterol | 100.04mg | 21% | |
| Sodium | 454.98mg | 12% | |
| Potassium | 166.94mg | 2% | |
| Total Carbs | 15.65g | 3% | |
| Sugars | 2.85g | 7% | |
| Dietary Fiber | 1.52g | 4% | |
| Protein | 6.53g | 8% | |
| Vitamin C | 23.1mg | 24% | |
| Vitamin A | 0.2mg | 4% | |
| Iron | 1.2mg | 4% | |
| Calcium | 93.6mg | 6% | |
* 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.
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