Mexican

Chili Relleno Casserole - Gluten Free is for Dinner.

Chili Relleno Casserole - Gluten Free takes 20 minutes to prepare.

Chili Relleno Casserole - Gluten Free takes 40 minutes to cook.

Chili Relleno Casserole - Gluten Free makes 8 servings.

The ingredients for Chili Relleno Casserole - Gluten Free are:

1 lb. of lean ground turkey
16 Poblano peppers - roasted, skined and deseeded
1 medium onion chopped
5 cloves of garlic chopped
4 egg whites
1 cup of lowfat sour cream
1/2 pound of asadero or queso cheese shredded or cut into long thin strips

Here is how you make Chili Relleno Casserole - Gluten Free:

1 Pepper and some surrounding sauce = 1 servingRoast peppers if they are not already roasted. Remove skin and seeds carefully, leaving pepper as intact as possible. In pan, cooked onion, garlic, and turkey until browned. Add spoon fulls of cheese and meat to 8 of the peppers until each is full, but not stuffed (the cheese will expand during cooking) and arrange in a baking dish. In blender, combine egg whites, remaining 8 peppers,sour cream and remaining cheese. Blend until smooth. Layer the sour cream mixture and any remaining meat around the chili's Bake at 375 for 40 minutes or until top is lightly brown and casserole is firm. Number of Servings: 8Recipe submitted by SparkPeople user UNEEKNITTER.

The nutritional information for Chili Relleno Casserole - Gluten Free is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 270.3

• Total Fat: 15.7 g
• Cholesterol: 81.6 mg
• Sodium: 241.3 mg
• Total Carbs: 10.2 g
• Dietary Fiber: 1.5 g
• Protein: 22.1 g

Chili Relleno Casserole - Gluten Free is Mexican cuisine.

The dietary needs meet for Chili Relleno Casserole - Gluten Free is Gluten Free