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Chile Relleno Casserole

 
One serving costs about $1.98

$1.98 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,primal,gluten free,primal,ketogenic side dish,lunch,main course,main dish,dinner
spoonacular Score:57%

Spoonacular Score: 57%

 

The recipe Chile Relleno Casserole can be made in around 45 minutes. This gluten free, primal, and ketogenic recipe serves 8 and costs $1.98 per serving. This main course has 370 calories, 27g of protein, and 26g of fat per serving. This recipe from Foodista requires chicken, poblano peppers, salt, and queso fresco. 1 person has tried and liked this recipe. It can be enjoyed any time, but it is especially good for Autumn. With a spoonacular score of 49%, this dish is solid. Chile Relleno Casserole, Chile Relleno Casserole, and Chile Relleno Casserole are very similar to this recipe.

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: $1.98
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
$2.43
$1.21
$15.87

Nutritional Information

Quickview
370 Calories
26g Protein
26g Total Fat
7g Carbs
13% Health Score
Limit These
Calories
370k
19%

Fat
26g
40%

  Saturated Fat
14g
89%

Carbohydrates
7g
2%

  Sugar
3g
4%

Cholesterol
167mg
56%

Sodium
482mg
21%

Get Enough Of These
Protein
26g
54%

Vitamin C
95mg
116%

Selenium
26µg
38%

Phosphorus
359mg
36%

Calcium
329mg
33%

Vitamin B6
0.54mg
27%

Vitamin A
1207IU
24%

Vitamin B3
4mg
24%

Vitamin B2
0.38mg
22%

Zinc
2mg
17%

Vitamin B12
0.83µg
14%

Potassium
407mg
12%

Vitamin B5
1mg
11%

Vitamin K
10µg
10%

Magnesium
37mg
9%

Iron
1mg
9%

Manganese
0.17mg
8%

Vitamin B1
0.12mg
8%

Fiber
2g
8%

Folate
29µg
7%

Copper
0.13mg
7%

Vitamin E
1mg
7%

Vitamin D
0.91µg
6%

covered percent of daily need

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