Eggplant Chiles Rellenos
Ingredients
- 5 cups water ⓘ
- 1 lb eggplant, peeled and chopped
- 1 medium onion, chopped ⓘ
- 2 eggs, beaten ⓘ
- 2 1/2 tablespoons chopped canned green chilies ⓘ
- hot sauce, to taste ⓘ
- 3/4 cup shredded extra-sharp cheddar cheese
- 3/4 cup shredded monterey jack cheese ⓘ
- 1/3 cup cracker crumb ⓘ
- 1 tablespoon butter or 1 tablespoon margarine, melted ⓘ
Instructions
- Add water to a large pot; bring to a boil.
- Add in eggplant and onion; cook for 10 minutes or until vegetables are tender; drain well; set aside.
- In a bowl, mix together eggs, green chiles, hot sauce, cheddar cheese, and Monterey Jack cheese.
- Add in eggplant mixture; beat using an electric mixer on medium speed until mixture is smooth.
- Spoon mixture into a 1-quart casserole that has been sprayed with non-stick cooking spray.
- Mix together the cracker crumbs and melted butter; sprinkle over the casserole.
- Bake in a 375° oven for 45 minutes or until pick comes out clean.
- Serve with picante or salsa.
Nutrition & Diet Analysis (per serving)
512
kcal
26% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).