Chile Relleño Casserole

37 g
Protein
579
Calories
22 g
Carbs
41 g
Total Fat
45 min
Prep Time
15 min
Cook Time
6
Serving

Ingredients

  • 12 whole green chiles, preferably fresh-roasted Hatch or 5 (4-ounce) cans drained, rinsed and seeded
  • 1 pound longhorn-style chunk Colby or Colby-Jack cheese
  • 12 eggs
  • 1 ½ cups half-and-half
  • 1 teaspoon dried oregano leaves, crushed
  • ½ teaspoon ground cumin
  • 1 teaspoon salt
  • ¼ teaspoon fresh ground pepper

Nutrition Facts

per serving

Calories: 579
Protein: 37 g
Carbohydrate: 22 g
Fiber: 2 g
Total Fat: 41 g
Saturated Fat: 21 g
Cholesterol: 473 mg
Calcium: 126% DV
Sodium: 1050 mg

Instructions

  1. Preheat oven to 375° F. Butter a 9x13-inch baking dish and set aside.
  2. Shred ¼ pound of cheese; set aside. Cut remaining cheese into long strips.
  3. Stuff whole chiles with strips of cheese; place in casserole dish. Place extra strips between chiles. Whisk eggs with half-and-half; add oregano, cumin, salt and pepper. Pour egg mixture over chiles; top with shredded cheese. Cover with aluminum foil.
  4. Bake in oven for 15 minutes; remove foil and bake about 15 to 20 minutes more until center is set.