Chili Relleno Casserole

Chili Relleno Casserole Chili Relleno Casserole
  • 8 min prep
  • 43 minutes
  • 320 calories
  • $2.52

Ingredients


Makes: 8 servings
  • 1/2 C (125 ml) Chicken Broth
  • 1 lb (450 g) lean ground beef or chicken
  • 3 Tbsp (45 ml) Epicure Arriba! Sansel™
  • 1-2 Tbsp (15-30 ml) 3 Onion Dip Mix
  • 2 — (4 oz/114 ml) cans whole green chilies, drained, or 2 large bell peppers, roasted and sliced
  • 2 C (500 ml) grated light Monterey Jack cheese, divided
  • 1 C (125) grated light cheddar cheese, divided
  • 4 eggs
  • 1 1/2 C (375 ml) milk
  • Sea Salt (Grinder), to taste
  • Black Pepper (Grinder), to taste
  • 2-3 C (30 à 45 ml) all-purpose flour

Preparation


 
  • Preheat oven to 325° F (160° C).
  • Pour Beef Bouillon into Fry Pan set over medium-high heat. Crumble in beef and add Arriba! Sansel™ and 3 Onion Dip Mix. Using a fork, break up meat and stir for 4–6 minutes, until cooked through.
  • Cut chilies lengthwise to open, then lay flat in an oiled casserole dish. Top with half of the cheeses, then all of the beef. Sprinkle remaining cheese overtop.
  • Whisk eggs with milk, Sea Salt and Pepper. Gradually whisk in flour. Pour over beef mixture.
  • Bake for 35–40 minutes, until puffy and firm. Let stand 5 minutes, then slice into squares.

Tip


 

Serving Suggestion: Serve with seasonal greens and prepared Epicure Dressing.

Nutritional Serving Size
Calories 320
Fat 21 g
Saturated Fat 7 g
Transfat 0.1 g
Cholesterol 190 mg
Sodium 340 mg
Carbohydrates 7 g
Fibre 1 g
Sugar 2 g
Protein 26 g

Shop this recipe...

Fry Pan
$65.00
Sea Salt (Grinder)
$15.00
Black Pepper (Grinder)
$15.00
3 Onion Dip Mix
$9.00