Spice up mealtime with this Two-Pepper Chile Rellenos Casserole recipe. Made with roasted red peppers, shredded cheese, poblano chiles and more, this chile rellenos casserole is a combination of flavors your family will love.
Provided by My Food and Family
Categories Mexican Dinner
Time 1h10m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Heat broiler.
- Place poblano chiles in single layer on rack of broiler pan sprayed with cooking spray. Broil, 4 inches from heat, 10 min. or until skins are covered with black blisters, turning occasionally. Place hot chiles in bowl; cover with plastic wrap. Let stand 10 min.
- Heat oven to 375ºF. Remove and discard peels and seeds from chiles. Set chiles aside.
- Place roasted red peppers in even layer on bottom of 13x9-inch baking dish sprayed with cooking spray; sprinkle evenly with 1/2 the shredded cheese. Top with poblano chiles and remaining shredded cheese.
- Beat egg whites in large bowl with mixer on high speed until stiff peaks form. Add egg yolks; beat on low speed just until blended. Stir in Parmesan. Pour over ingredients in baking dish; spread to completely cover all ingredients in baking dish.
- Bake 30 min. or until top is golden brown and casserole is heated through.
Nutrition Facts : Calories 240, Fat 15 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 215 mg, Sodium 460 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 14 g
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