Puffy Chile Rellenos Casserole |
|
 |
Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 12 |
|
Here's a wonderfully zesty casserole that's much lower in fat and easier to assemble than traditional chile rellenos. I don't remember where I got the recipe, but I've enjoyed this layered brunch entree for years. -Marilyn Morey of Mallard, Iowa. Ingredients:
6 cans (4 ounces each) whole green chilies, drained |
8 flour tortillas (6 inches), cut into 1-inch strips |
2 cups (8 ounces) shredded part-skim mozzarella cheese |
2 cups (8 ounces) shredded reduced-fat cheddar cheese |
3 cups egg substitute |
3/4 cup fat-free milk |
1/2 teaspoon garlic powder |
1/2 teaspoon ground cumin |
1/2 teaspoon pepper |
1/4 teaspoon salt |
1 teaspoon paprika |
1 cup salsa |
Directions:
1. Cut along one side of each chili and open to lie flat. Coat a 13-in. x 9-in. baking dish with cooking spray. Layer half of the chilies, tortilla strips, mozzarella and cheddar cheeses in prepared dish. Repeat layers.
2. In a small bowl, beat the egg substitute, milk, garlic powder, cumin, pepper and salt. Pour over cheese. Sprinkle with paprika.
3. Bake, uncovered, at 350° for 40-45 minutes or until puffy and a knife inserted 2 in. from the edge of the pan comes out clean. Let stand for 10 minutes before cutting. Serve with salsa. Yield: 12 servings.
|
|