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8Ingredients
60Minutes
420Calories
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Ingredients
US|METRIC
6 SERVINGS
- 14 oz. green chiles (whole, canned, 2 -7 ounce cans)
- 3/4 lb. jack cheese (grated)
- 1 cup cheddar cheese (grated)
- 2 eggs
- 1/2 cup all purpose flour
- 1 1/2 cups milk
- 1 tsp. salt
- 1/2 tsp. black pepper
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NutritionView More
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420Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories420Calories from Fat230 |
% DAILY VALUE |
Total Fat26g40% |
Saturated Fat16g80% |
Trans Fat |
Cholesterol145mg48% |
Sodium890mg37% |
Potassium460mg13% |
Protein26g |
Calories from Fat230 |
% DAILY VALUE |
Total Carbohydrate19g6% |
Dietary Fiber2g8% |
Sugars8g |
Vitamin A30% |
Vitamin C270% |
Calcium70% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(4)
KbMystik 2 years ago
This was a big hit. I substituted frozen chopped poblano peppers that I had left from last year’s garden and also added some chopped onion and topped with halved cherry tomatoes. It was delicious.
Pat Malarkey 3 years ago
This is great, but I wouldn't call it an entrée. More of a covered dish or game-day snack. Still, it was pretty darn yummy!
hippychick Duncan 5 years ago
This turned out wonderfully. I was feeding a group so doubled the recipe. I used a combo of freshly roasted and canned green chilies and added some chopped yellow onion. and it was just fine.
I topped the servings with homemade Mexican red sauce and a dab of sour cream.
This will be my go-to Chili Relleno recipe!
Peggy 5 years ago
very good! i used a little more cheese and 3 eggs and omitted the salt, but those were the only changes i made. will definitely make again!