Puffy Chile Rellenos Casserole
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.
- Preparing Time: 20 minutes
- Total Time: 1 hour
- Served Person: 12
casserole
untried
bake
meatless
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1/4 teaspoon salt
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1 cup salsa
- 1/2 teaspoon ground cumin
- 1/2 teaspoon pepper
- 3/4 cup fat-free milk
- 6 cans (4 oz each) whole green chilies drained
- 8 (6 inches) flour tortillas cut into 1-inch strips
- 2 cups part-skim mozzarella cheese shredded
- 2 cups reduced-fat cheddar cheese shredded
- 3 cups egg substitute
- Carbohydrate 4.03016367335116 g
- Cholesterol 32.382 mg
- Fat 8.7582098944733 g
- Fiber 0.439018896488938 g
- Protein 19.2124115002777 g
- Saturated Fat 5.48695950278319 g
- Serving Size 1 1 Serving (152g)
- Sodium 600.037924552649 mg
- Sugar 3.59114477686222 g
- Trans Fat 0.449531744442641 g
- Calories 173 calories
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. In a small bowl, beat the egg substitute, milk, garlic powder, cumin, pepper and salt. Pour over cheese. Sprinkle with paprika. 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.
