CHILE RELLENOS BAKE
2 4-ounce cans chopped green chiles
8 ounces sharp cheddar cheese, shredded
4 eggs
1/2 cup heavy cream
1/2 teaspoon dry mustard
1/2 teaspoon salt
In a greased 1 1/2 to 2 quart casserole, layer half of the cheese and half of the chiles; repeat the layers. Whisk the eggs, cream, dry mustard and salt well; pour over the chiles. Bake at 350º 45-50 minutes, until a knife inserted in the center comes out clean and the top is slightly puffed. Let stand 10 minutes before serving.
Makes 4-6 servings
Can be frozen
Per 1/4 Recipe: 416 Calories; 35g Fat; 22g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs
Per 1/6 Recipe: 277 Calories; 23g Fat; 15g Protein; 3g Carbohydrate; 1g Dietary Fiber; 2g Net Carbs
Although this is tasty, it's nearly identical in flavor to the Mexican Quiche and the Tijuana Quiche. This would make a nice side dish as well as a main dish.