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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Baked Chiles Rellenos Recipe

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This recipe for Baked Chiles Rellenos is from The Extended Hargrove Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 oz shredded fat-free Cheddar Cheese
6 oz shredded fat-free Monterrey Jack Cheese
8-10 lager Jalapeņo peppers, sliced in half and seeded
4 eggs
1 can (8 oz) evaporated fat-free milk
1/4 cup flour
1/4 tsp black pepper
Directions:
Directions:
Mix the cheeses and spread evenly among the pepper halves. Place them on a cookie sheet coated with nonstick spray. In a medium bowl, mix together the eggs, milk, flour, and peppers and bake, uncovered, for 45 minutes or until the eggs are no longer runny. Top with salsa.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
45 mins

 

 

 

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