Mexican

Chile Pepper Casserole is for Dinner.

Chile Pepper Casserole takes 30 minutes to prepare.

Chile Pepper Casserole takes 40 minutes to cook.

Chile Pepper Casserole makes 8 servings.

The ingredients for Chile Pepper Casserole are:

8 whole large ancho/poblano or bell peppers
1 cup sharp Cheddar cheese, shredded
4 green onions, sliced
4 eggs
2 cups milk
2/3 cup flour
1/4 teaspoon salt
1 cup Monterey jack cheese, shredded
1 handful fresh cilantro leaves, chopped

Here is how you make Chile Pepper Casserole:

Split chile peppers lengthwise and remove seeds and pith. Spread chiles in a single layer in a greased 9 x 13-inch baking dish. Sprinkle the green onions, cilantro and most of the cheese (reserving some for the top) over chiles.In a bowl, beat eggs, milk, flour, and salt together until smooth. Pour over chiles and cheese. Bake at 325 degrees F for 40 minutes or until a knife inserted in custard comes out clean.Sprinkle remaining cheese over casserole and return to oven for 10 minutes or until cheese melts. Let stand for 5 minutes before serving.Serve with a tomato salad or salsa.Serving Size: makes 8 I cup servingsNumber of Servings: 8Recipe submitted by SparkPeople user STEFNI.

The nutritional information for Chile Pepper Casserole is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 244.1

• Total Fat: 11.9 g
• Cholesterol: 121.1 mg
• Sodium: 233.4 mg
• Total Carbs: 20.8 g
• Dietary Fiber: 2.0 g
• Protein: 14.6 g

Chile Pepper Casserole is Mexican cuisine.