Vegetarian

Chile Relleno Torta Revised is for Dinner.

Chile Relleno Torta Revised takes 60 minutes to prepare.

Chile Relleno Torta Revised takes 45 minutes to cook.

Chile Relleno Torta Revised makes 8 servings.

The ingredients for Chile Relleno Torta Revised are:

1 Cup Colby and Monterey Jack Cheese shredded (4 oz.)
1 cup Kraft 2% Shredded Cheddar Cheese (4 oz)
5 large Egg, fresh, whole, raw
1/3 cup Wheat flour, white, all-purpose
1 2/3 Cup Carnation 2% lowfat evaporated milk
Chilies, Ortega Diced Green - 1 sm can
4 oz Green Chile Peppers, Diced and drained
4 tbsp Sauce - Pace Original Picante Sauce - Mild
1.5 tbsp Butter, salted

Here is how you make Chile Relleno Torta Revised:

Preheat oven to 375 degrees. Mix grated cheeses together and spread evenly in bottom of greased pie plate.In another bowl, beat the eggs really well. Slowly add the 1/3 cup of flour, a little at a time, to the egg mixture. (If you add too much at a time it will clump). Melt the butter and add to the evaporated milk. Once blended, add this mixture to the egg mixture. Pour over the grated cheese in the dish. Carefully spoon the diced chilies all over the surface of the dish. Then do the same with the 1/4 cup picante sauce. Bake approximately 45 minutes or until center is set. Check for doneness by placing a sharp knife in the center. If is comes out clean, it's done. Mine is always done in 45 minutes baked iwith the convection feature and a temperature set at 350 convection.Serving Size: 10" pie plate makes 8 single servingsNumber of Servings: 8Recipe submitted by SparkPeople user KEEPITUPTAG.

The nutritional information for Chile Relleno Torta Revised is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 205.4

• Total Fat: 12.3 g
• Cholesterol: 150.3 mg
• Sodium: 413.6 mg
• Total Carbs: 11.7 g
• Dietary Fiber: 0.6 g
• Protein: 14.6 g

The dietary needs meet for Chile Relleno Torta Revised is Vegetarian