Baked Chilies Rellenos

Serves: 4
Total Calories: 305


1 (7-ounce) can green chili whole, drained
8 ounces Colby cheese shredded (about 2 cups)
4 eggs large
1/2 cup milk
1 tablespoon flour
1/4 teaspoon salt


Preheat oven to 400°. Coat an 8 x 8 x 2-inch baking dish with non-stick spray.

Arrange green chilies in a single layer in dish. Slit open lengthwise. Place about 1/4 cup of the cheese inside each green chili, enclosing cheese. Set about 1/4 cup of the cheese aside. Sprinkle any remaining cheese over green chilies set aside.

In a blender container, place eggs, milk, flour and salt. Cover and blend until smooth. Pour over green chilies. Sprinkle with reserved 1/4 cup cheese.

Bake for 22 to 25 minutes or until center is set (do not overbake).

Serve with fruit cups and Texas toast or whole wheat toast.

Nutritional Facts:

Serves: 4
Total Calories: 305
Calories from Fat: 195

This Baked Chilies Rellenos recipe is from the Cooking On The Run Cookbook. Download this Cookbook today.

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