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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.

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