Puffy chile relleno casserole
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 21 | ounces | Whole green chiles; softened or three 7-oz cans roasted chiles |
| Non-stick cooking spray | ||
| 8 | Fatfree flour tortillas six-inch | |
| 1 | pounds | Mozzarella cheese; part skim milk, grate or shred (or substitute lowfat cheddar-type cheese) |
| 3 | cups | 99% fatfree liquid egg substitute; (equal to 12-eggs) |
| ¾ | cup | Skim milk |
| ½ | teaspoon | Pepper |
| ½ | teaspoon | Cumin |
| ½ | teaspoon | Garlic powder |
| ¼ | teaspoon | Salt; optional |
| 1 | teaspoon | Paprika |
| Salsa; optional | ||
Directions
PREP: Cut the tortillas into 1-inch strips.
Preheat oven to 350F. Drain chiles and remove seeds. Spray a 9-inch by 13-inch pan with non-stick coating. Lay half the chiles in the pan. Top with half the tortilla strips and then half the cheese. Repeat anohter laying using remining chiles, tortillas, and cheese. Beat remaining ingredients (except paprika) and pour over casserole. sprinkle with Paprika. Bake uncovered for 40 minutes or until puffy and set in the center. Let stand 20 minutes before serving. Serve with salsa.
Serve with sliced orange and grapefruit sections. Good for brunch or a lunch or light dinner.
Feeds 8; each 288 cals, 10g fat (30%). Exchanges: 1 starch, 1 veg, 3 lean meat, ½ fat.
hanneman sent to elf; veg-rec
Recipe by: Quick and Healthy: Brenda Ponichtera Posted to EAT-LF Digest by PatHanneman <kitpath@...> on May 04, 1999, converted by MM_Buster v2.0l.