Puffy Chili Rellenos Casserole
Breakfast, Dinner, Ethnic, Low Potassium, High Protein, Low Sodium
Based on 8 servings per recipe.
- 6 ounces cheddar cheese, shredded
- 6 ounces jack cheese, shredded
- 1 cup ricotta cheese
- 8 fresh padillia peppers, whole
- 8 large eggs
- 2/3 cup milk
- 1 cup flour
- 1 teaspoon baking powder, low sodium
Preheat oven to 350 degrees.
Roast peppers and remove skins. See roasting instructions below.
Put cheese and ricotta in peppers 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 peppers.
Bake for 30-40 minutes.
To Roast peppers: Turn broiler to 500 degrees. Broil, watching carefully, until slightly charred. Remove from oven, put in bowl and cover with plastic wrap. Let sit fro about 15 minutes then peel off the thin clear skin of the peppers.
About This Recipe
The baking powder in this recipe creates the soft and puffy texture.