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Two-Pepper Chile Rellenos Casserole

Two-Pepper Chile Rellenos Casserole

1 Hr(s) 10 Min(s)
30 Min(s) Prep
40 Min(s) Cook
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.
What You Need
Select All
8 servings
Original recipe yields 8 servings
4 large poblano chiles (1 lb.)
2 jars (12 oz. each) roasted red peppers, well drained, patted dry
8 eggs, separated
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TACO BELL (5/13)

Let's Make It
1
Heat broiler.
2
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.
3
Heat oven to 375ºF. Remove and discard peels and seeds from chiles. Set chiles aside.
4
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.
5
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.
6
Bake 30 min. or until top is golden brown and casserole is heated through.
Kitchen Tips
Tip 1
Make Ahead
Assemble casserole as directed but do not prepare egg topping. Refrigerate casserole up to 8 hours. When ready to serve, prepare egg topping, spread over casserole and bake as directed.
Tip 2
Serving Suggestion
Serve with a mixed green salad and your favorite fresh fruit to round out the meal.
Tip 3
Serving Suggestion
Serve topped with TACO BELL® Thick & Chunky Salsa, and BREAKSTONE'S or KNUDSEN Sour Cream.
Tip 4
How to Remove Seeds from the Poblano Chiles
Use sharp knife to make lengthwise cut in each chile, being careful to not cut through to opposite side of chile. Remove and discard small cluster of seeds attached to base of each chile.
Nutrition
Calories
240
Calories From Fat
0
% Daily Value*
Total Fat 15g
19%
Saturated Fat 8g
40%
Trans Fat 0g
Cholesterol 215mg
72%
Sodium 460mg
20%
Total Carbohydrates 10g
4%
Dietary Fibers 4g
14%
Sugars 2g
4%
Protein 14g
28%
Vitamin A
30%
Vitamin C
45%
Calcium
25%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
8 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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