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Mini Chile Relleno Casseroles Recipe

Mini Chile Relleno Casseroles Recipe

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Ingredients

Count

Nutrition

366

Calories

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Ingredients:

Serving

2 can 4 oz cans diced green chiles drained and patted dry
3/4 cup frozen corn thawed and patted dry
4 scallions thinly sliced
1 cup shredded cheddar cheese
1 1/2 cup milk
6 large egg whites
4 large eggs
1/4 tsp salt

Directions:

Preheat oven to 400. Coat 8 6-oz. or 4 10-oz heatproof ramekins with cooking spray and place on baking sheet.
Equally divide green chiles, corn and scallions among the ramekins. Top each with cheese. Whisk milk, egg whites, eggs and salt in medium bowl until combined. Divide the egg mixture evvenly among the ramekins. Bake the mini casseroles until the tops begin to brown and the eggs are set, about 25 minutes for 6-oz ramekins, and 35 minutes for 10-oz ramekins.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	366.38 Kcal (1534 kJ)
Calories from fat	180.94 Kcal
		% Daily Value*
Total Fat	20.1g	31%
Cholesterol	233.47mg	78%
Sodium	793.76mg	33%
Potassium	427.13mg	9%
Total Carbs	20.41g	7%
Sugars	9.77g	39%
Dietary Fiber	0.97g	4%
Protein	25.64g	51%
Vitamin C	3.4mg	6%
Iron	2.3mg	13%
Calcium	383.1mg	38%

Amount Per 100 g
Calories	131.03 Kcal (549 kJ)
Calories from fat	64.71 Kcal
		% Daily Value*
Total Fat	7.19g	31%
Cholesterol	83.5mg	78%
Sodium	283.88mg	33%
Potassium	152.76mg	9%
Total Carbs	7.3g	7%
Sugars	3.49g	39%
Dietary Fiber	0.35g	4%
Protein	9.17g	51%
Vitamin C	1.2mg	6%
Iron	0.8mg	13%
Calcium	137mg	38%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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