Back to Recipes

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


  1. Pre-heat oven to 350 degrees.
  2. Roast chilis and remove skins.
  3. Put cheese strips and ricotta in chilis and arrange in a greased 9×13 pan.
  4. In blender or food processor beat eggs, milk, flour, and baking powder until smooth.
  5. Pour evenly over chilis.
  6. Bake for 30-40 minutes.
  7. Serve hot.

About This Recipe

The baking soda in this recipe creates the soft and puffy texture but adds sodium if you are trying to limit.

More recipes like this

Microwave Berry Jam

Sauces, Vegetarian, Low Phosphorus, Low Potassium

Chocolate Mocha Cheesecake

Desserts, Vegetarian, Low Phosphorus, Low Potassium

Summer Salad

Salads, Side Dishes, Vegetarian, Low Phosphorus