Serves: 4
Total Calories: 305
Preheat oven to 400°. Coat an 8 x 8 x 2-inch baking dish with non-stick spray.
Arrange green chilies in a single layer in dish. Slit open lengthwise. Place about 1/4 cup of the cheese inside each green chili, enclosing cheese. Set about 1/4 cup of the cheese aside. Sprinkle any remaining cheese over green chilies set aside.
In a blender container, place eggs, milk, flour and salt. Cover and blend until smooth. Pour over green chilies. Sprinkle with reserved 1/4 cup cheese.
Bake for 22 to 25 minutes or until center is set (do not overbake).
Serve with fruit cups and Texas toast or whole wheat toast.
This Baked Chilies Rellenos recipe is from the Cooking On The Run Cookbook. Download this Cookbook today.
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