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Chile Relleno Casserole

 
One serving costs about $2.11

$2.11 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

8 fall,winter,gluten-free,gluten free side dish,lunch,main course,main dish,dinner
spoonacular Score:48%

Spoonacular Score: 48%

 

Chile Relleno Casserole takes about about 45 minutes from beginning to end. For $2.11 per serving, you get a main course that serves 8. One serving contains 354 calories, 25g of protein, and 25g of fat. Autumn will be even more special with this recipe. This recipe from Foodista has 1 fans. It is a good option if you're following a gluten free and ketogenic diet. If you have chicken, queso fresco, cheddar cheese, and a few other ingredients on hand, you can make it. All things considered, we decided this recipe deserves a spoonacular score of 47%. This score is good. If you like this recipe, take a look at these similar recipes: Chile Relleno Casserole, Chile Relleno Casserole, and Chile Relleno Casserole.

Ingredients

Servings:
3 cups
3 cups cooked chicken
cooked chicken
8
8  poblano peppers
poblano peppers
3
3  eggs
eggs
0.75 cup
0.75 cup heavy cream
heavy cream
0.5 tsps
0.5 tsps salt
salt
8 ounces
8 ounces queso fresco
queso fresco
4 ounces
4 ounces shredded cheddar cheese
shredded cheddar cheese
3 cups cooked chicken
3 cups
cooked chicken
8  poblano peppers
8
poblano peppers
3  eggs
3
eggs
0.75 cup heavy cream
0.75 cup
heavy cream
0.5 tsps salt
0.5 tsps
salt
8 ounces queso fresco
8 ounces
queso fresco
4 ounces shredded cheddar cheese
4 ounces
shredded cheddar cheese

Equipment

baking pan
baking pan
mixing bowl
mixing bowl
oven
oven
knife
knife
whisk
whisk
baking pan
baking pan
mixing bowl
mixing bowl
oven
oven
knife
knife
whisk
whisk


Instructions

Preheat the oven to 350 F. Generously butter an 8 x 10 baking dish. Whisk the eggs, cream and salt together well in a medium-sized mixing bowl. Line the bottom of the baking dish with half of the poblano peppers, cut side up; top with the chicken and Queso Fresco. Arrange the remaining poblano peppers over the top of the chicken and cheese, cut side down, and pour the egg/cream mixture evenly over the entire dish. Top with the shredded cheddar cheese. Bake for 35 45 minutes, or until a knife in inserted in the center comes out clean and the top is golden brown. Allow to rest for 5 7 minutes before serving.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.11
Ingredient
3 cups cooked chicken
8 poblano peppers
3 eggs
¾ cups heavy cream
8 ounces queso fresco
4 ounces shredded cheddar cheese
Price
$2.10
$8.44
$0.72
$0.97
$3.40
$1.21
$16.84

Tips

Health Tips

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Confused by the different types of cream — Most differences arise from the fat content of the cream, and whether or not the cream has been "soured" by adding lactic acid bacteria to give it a tangy flavor.

Green Tips

  • Did you know you can freeze shredded cheese? If you don't finish it up, don't throw it out!

Disclaimer

Nutritional Information

Quickview
353k Calories
25g Protein
24g Total Fat
7g Carbs
11% Health Score
Limit These
Calories
353k
18%

Fat
24g
38%

  Saturated Fat
13g
83%

Carbohydrates
7g
2%

  Sugar
3g
4%

Cholesterol
165mg
55%

Sodium
521mg
23%

Get Enough Of These
Protein
25g
51%

Vitamin C
95mg
116%

Selenium
25µg
36%

Phosphorus
352mg
35%

Calcium
304mg
30%

Vitamin B6
0.55mg
27%

Vitamin A
1249IU
25%

Vitamin B3
4mg
24%

Vitamin B2
0.31mg
18%

Zinc
2mg
16%

Vitamin B12
0.93µg
16%

Potassium
418mg
12%

Vitamin B5
1mg
11%

Vitamin K
10µg
10%

Magnesium
37mg
9%

Vitamin D
1µg
9%

Vitamin B1
0.13mg
9%

Iron
1mg
8%

Manganese
0.16mg
8%

Fiber
2g
8%

Folate
27µg
7%

Copper
0.14mg
7%

Vitamin E
1mg
7%

covered percent of daily need

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