Ingredients for Chilies Rellenos Bake
- Poblano Chiles
- Colby Cheese
- 2 large eggs, lightly beaten
- Egg Whites
- 1% Low Fat Milk
- All Purpose Flour
- Dried Cilantro
- Baking Powder
- Salt
- Cayenne Pepper
- Picante Sauce
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How to Make Chilies Rellenos Bake
- Preheat oven to 375°F (190°C).
- Roast the chilies: Roast chilies directly on a gas burner or under a broiler until blackened on all sides. Place in a bowl, cover with plastic wrap, and let sit for 10 minutes. Peel and remove seeds.
- Brown the ground beef in a large skillet over medium-high heat. Drain off any excess fat.
- Add the chopped onion and minced garlic to the skillet and cook until softened, about 5 minutes.
- Stir in the crushed tomatoes, chili powder, cumin, salt, and pepper. Bring to a simmer and cook for 10 minutes, stirring occasionally.
- In a bowl, combine the beaten eggs and bread crumbs.
- Fill each chili with a spoonful of the beef mixture.
- Arrange the stuffed chilies in a greased 9x13 inch baking dish.
- Pour any remaining beef mixture over the chilies.
- Sprinkle generously with shredded cheddar cheese.
- Bake for 30-40 minutes, or until the cheese is melted and bubbly and the chilies are heated through.
- Let stand for 5-10 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
22g
Fat
45g
Carbs
7g
