Puffy Chili Rellenos Casserole
Dinner, Ethnic, Low Potassium, High Protein, Low Sodium
Based on 8 servings per recipe.
- 6 ounces cheddar cheese, strips
- 6 ounces jack cheese, strips
- 1 cup ricotta cheese
- 8 fresh padillia peppers, whole
- 8 large eggs
- 2/3 cup milk
- 1 cup flour
- 1 teaspoon baking powder
Pre-heat oven to 350 degrees.
Roast chilis and remove skins.
Put cheese strips and ricotta in chilis and arrange in a greased 9×13 pan.
In blender or food processor beat eggs, milk, flour, and baking powder until smooth.
Pour evenly over chilis.
Bake for 30-40 minutes.
About This Recipe
The baking soda in this recipe creates the soft and puffy texture but adds sodium if you are trying to limit.