Use canned peppers for a quicker dish. Still very tasty.
Quarter the peppers and remove stems, seeds, and veins. Immerse in boiling water for 3 minutes. Or use the canned peppers. Drain well. Place half the peppers in a well greased 1? quart casserole. Top with half of the Monterey jack cheese. Repeat layers.
Combine eggs and milk in a medium mixing bowl. Add flour, baking powder, ground red pepper, and salt. Beat until smooth. Pour eggs mixture over peppers.
Bake uncovered in 450? oven for 15 minutes or until set. Sprinkle with cheddar cheese. Let stand for 5 minutes, until cheese melts.
Serve with picante sauce and sour cream.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (365g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 455 | ||
Calories from Fat: 252 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 28g | 37 % | |
Saturated Fat 11.6g | 58 % | |
Monounsaturated Fat 9.7g | ||
Polyunsanturated Fat 2.9g | ||
Cholesterol 821.3mg | 253 % | |
Sodium 1449.7mg | 50 % | |
Potassium 309.1mg | 8 % | |
Total Carbohydrate 20g | 6 % | |
Dietary Fiber 4.4g | 17 % | |
Sugars, other 15.7g | ||
Protein 30.5g | 44 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 455
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