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Puffy Chili Rellenos Casserole

Breakfast, Dinner, Ethnic, Low Potassium, High Protein, Low Sodium


Based on 8 servings per recipe.

  • 1/2 cup cheddar cheese, shredded
  • 1/2 cup jack cheese, shredded
  • 1 cup ricotta cheese
  • 3 fresh whole poblano peppers or any mild pepper like Anaheim, red or green bell peppers
  • 8 large eggs
  • 2/3 cup milk
  • 1 cup flour
  • 1 teaspoon baking powder, low sodium


  1. Roast peppers by placing on baking sheet. Place under broiler for about 5 minutes or until skin is lightly charred. Remove from oven and cool.
  2. Reduce oven heat to 350 degrees.
  3. Mix cheeses and ricotta. Stuff into peppers. Arrange in a greased 9×13 inch baking dish.
  4. Whisk eggs, milk, flour, and baking powder until smooth.
  5. Pour evenly over peppers.
  6. Bake for 30-40 minutes.

Tip: Serve with our 60-Second Salsa (page 14).


About This Recipe

The baking powder in this recipe creates the soft and puffy texture.

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