By G&C Loraditch
Cow Dairy-Free Chile Rellenos Casserole
12 steps
Cook:1h
Updated at: Sat, 27 Jul 2024 00:44:20 GMT
Nutrition balance score
Unbalanced
Glycemic Index
42
Low
Glycemic Load
2
Low
Nutrition per serving
Calories493.2 kcal (25%)
Total Fat39.3 g (56%)
Carbs5.3 g (2%)
Sugars0.2 g (0%)
Protein29.9 g (60%)
Sodium1043.2 mg (52%)
Fiber2.5 g (9%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
Instructions
Step 1
Wash and core, and remove seeds of chilies. Slice each chilie into 8 parts lengthwise
Step 2
Coat skillet with olive oil and Roast Prepared Chiles on medium heat turning frequently with tongs until all Chiles are soft.
Skillet
Step 3
Set your oven to 385°F
OvenPreheat
Step 4
Coat bottom of baking Dish 10.5" x7.5" with olive oil.
Baking dish
Step 5
4. **Layer Ingredients:**
Step 6
Arrange half the roasted chiles in the bottom of baking dish.
Baking dish
Step 7
Sprinkle Grated Sheep/Goat cheese over the chiles, then add 4 ounces of crumbled sheep Feta cheese
Step 8
Repeat the layering once more, finishing with cheese on top (total of two layers).
Peppers, cheese, cheese
Step 9
Whip the eggs with salt and pepper. Pour the egg mixture evenly over the layered chiles and cheese
Step 10
Bake at 385°F for 40 minutes, covered. Then remove cover and continue to bake 10 more minutes or until the casserole is set and no longer iggly in the center.
Step 11
If top is not Brown yet change to broiler HI and broiler for 2 minutes. Casserole should be golden brown and slightly crispy.
Step 12
Allow the casserole to cool for 10-15 minutes before serving. It can be enjoyed hot or at room temperature.
Notes
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