Chile Rellenos Casserole
60 mins (prep 15, cooking 45)
11 ingredients
4 servings
I had poblano peppers. I had no desire to stand over the stove frying them individually. So, I went rummaging for recipes, found a few then made this. This is delicious. I wish I had doubled it. Feel free to sub black beans for the corn.

Categories:  <-60-mins , peppers , weeknight , easy , main-dish , mexican , casseroles , high-in... , vegetarian , cheese , vegetable , egg , high-calcium , eggs~dairy , time-to-make ,
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Serving Size (301.15 g)
Servings 4
Amount per Serving
Calories 852.04 Calories from Fat 238.23
% Daily Value *
Total Fat 26.47g 162.91%
Saturated Fat 7.9g 158.06%
Trans Fat 0.0g %
Cholesterol 11.34mg 15.12%
Sodium 1255.42mg 209.24%
Total Carbohydrate 141.4g 188.54%
Dietary Fiber 35.32 g 565.18%
Sugars 4.95 g %
Protein 25.68g 205.45%
Vitamin A 414.54IU% Vitamin C 27.87mg%
Calcium 688.81mg% Iron 21.67mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
fresh poblano peppers, corn kernels