365 Ways to Cook Vegetarian--Jiffy Chiles Rellenos

[Guest guest]

Hi, Everyone! I hope you all had a happy & safe New Year! I've been out of

town since Thursday -- we spent New Years in Las Vegas and had a nice time (but

didn't win any money!).

 

Here's a recipe I've made several times -- it's pretty good, and an easier way

to make a sort of Chiles Rellenos.

 

 

* Exported from MasterCook *

 

Jiffy Chiles Rellenos

 

Recipe By :365 Ways to Cook Vegetarian, Kitty Morse

Serving Size : 4 Preparation Time :0:00

Categories : 365 Ways to Cook Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 8 oz package red bean and rice mix

2 7 oz cans whole green chiles

1 14.5 oz can Mexican style stewed tomatoes

2 1/2 cups shredded Monterey jack cheese

1 teaspoon chili powder

8 scallions -- finely chopped

2 cups crushed tortilla chips -- (salsa-flavored)

 

Preheat oven to 375°F. In a medium saucepan, prepare bean and rice mix

according to package directions. Cook, covered, 20 minutes.

 

Meanwhile, drain green chiles and rinse under running water. Carefully slit one

side of green chiles open.

 

Layer stewed tomatoes on bottom of shallow 2 1/2-quart baking dish. With a soup

spoon, stuff each chile with 2 tablespoons bean and rice mixture. Set chiles

atop stewed tomatoes. Cover with half the cheese. Sprinkle with chili powder

and top with scallions. Cover with remaining cheese and crushed tortilla chips.

 

Bake 20-25 minutes until cheese is melted and casserole is bubbly.

 

 

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Per serving: 489 Calories (kcal); 31g Total Fat; (56% calories from fat); 21g

Protein; 33g Carbohydrate; 63mg Cholesterol; 611mg Sodium

Food Exchanges: 1 1/2 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit;

5 Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 213 0 0 0 0