4 Serves
67 Mins
Preheat your oven to 175°C and grease an 8x10 baking dish with butter.
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Vitamin E
1 mg / 15 mgVitamin K
16 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
2 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
42 µg / 400 µgCalcium
659 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
92 mg / 420 mgPhosphorus
609 mg / 1,250 mgPotassium
947 mg / 4,700 mgSodium
1897 mg / 2,300 mgZinc
4 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
97 µg / 55 µgFiber
2 g / 28 gSugar
6 g / 50 gSaturated Fat
25 g / 20 gCholesterol
141 mg / 300 mgCaffeine
0 mgNet Carbs
16 gAlcohol
0 g
In a mixing bowl, whisk together the eggs, heavy cream, and salt until well combined.
Arrange half of the poblano peppers cut-side up in the bottom of the prepared baking dish, then layer with the chicken, Queso Fresco, and white cheese.
Place the remaining poblano peppers cut-side down over the chicken and cheese layer, then pour the egg and cream mixture evenly over the entire dish.
Sprinkle the shredded cheddar cheese over the top and bake for 35 to 45 minutes until the center is set and the top is golden brown.
Remove from the oven and allow the casserole to rest for 5 to 7 minutes before serving.
2
g14
g21
g
Polish
