Vegetarian

Chile Relleno Casserole from NMSU is for Breakfast.

Chile Relleno Casserole from NMSU takes 10 minutes to prepare.

Chile Relleno Casserole from NMSU takes 30 minutes to cook.

Chile Relleno Casserole from NMSU makes 4 servings.

The ingredients for Chile Relleno Casserole from NMSU are:

2 cup chopped green chile
1/2 c mozzarella cheese
1/2 cup cheddard cheese
1/4 tea backing powder
1/4 c non fat mil
1/4 c whole wheat flour
2 egg whites
1 egg whole

Here is how you make Chile Relleno Casserole from NMSU:

Preheat oven to 350 degrees F. spray an 8 inch squash baking pan with PAM . Line bottom of pan with 1 cup chile. Sprinkle 1/2 cup mozzarella cheese on chile. Using an electric beater beat the egg whites and baking powder until stiff peaks form. Set aside. In another bowel mix the milk, egg ( whole), flour together. Then combine egg whites and other liquids. Do not beat. Put half of egg mixture over the dish, then but on the lst 1 cup of chile, then 1/2 c cheddar cheeese, then rest of egg mixture. Cook until golden brown, about 30 minNumber of Servings: 4Recipe submitted by SparkPeople user ANGIERUNNER.

The nutritional information for Chile Relleno Casserole from NMSU is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 173.1

• Total Fat: 8.2 g
• Cholesterol: 62.7 mg
• Sodium: 201.0 mg
• Total Carbs: 7.3 g
• Dietary Fiber: 1.0 g
• Protein: 12.1 g

Chile Relleno Casserole from NMSU is Mexican cuisine.