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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 179.8
  • Total Fat: 11.3 g
  • Cholesterol: 127.3 mg
  • Sodium: 559.0 mg
  • Total Carbs: 2.3 g
  • Dietary Fiber: 0.7 g
  • Protein: 15.0 g

View full nutritional breakdown of chili releno lasagna calories by ingredient
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chili releno lasagna

Submitted by: LEMONROSE1

Introduction

This is the first recipe I tried from Kalyn's Kitchen- and it is amazing! you can look at her blog to see pictures and a better description. This is the first recipe I tried from Kalyn's Kitchen- and it is amazing! you can look at her blog to see pictures and a better description.
Number of Servings: 10

Ingredients

    1- 27 ounce can of green whole green chilis - seeded and peeled
    1-6oz can sliced black olives
    4- cups shredded mexican cheese- lowfat if you can find it
    5-eggs
    1/2 cup milk
    1/2 tsp ground cumin
    1/2 tsp chili powder

Directions

makes about 10 1.5-cup servings

Drain the chilis and make sure all the seeds are out.
spray canola oil on a 9x11 pan
layer the chilis so they cover the bottom of the pan
spread 2 cups of cheese over the green chilis
spread half the black olives over the cheese
layer the rest of the green chilis on top
repeat cheese and black olive layers
preheat oven to 375

in mixing bowl beat eggs, then add milk and spices
mix well then evenly pour over the cheese/green chili layers

don't worry that it doesn't cover the whole thing- it will all come together when baking.

Cover with foil for first 15min at 375
remove foil and cook for at least 15 minutes more- sometimes 25

Enjoy!



Number of Servings: 10

Recipe submitted by SparkPeople user LEMONROSE1.






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Member Ratings For This Recipe


  • Incredible!
    3 of 3 people found this review helpful
    This was wonderful and easy.
    It wasn't set after the last 15 minutes, so I set the oven to high broil for 5 more minutes and it was perfect and golden brown on top. - 2/27/10

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  • Very Good
    2 of 2 people found this review helpful
    My wife and I enjoyed this. I modified it slightly using an 8x8 pan & 2 cups lowfat cheese. The egg batter will cover this pan perfectly. I had to extend the second 15 minutes to 25 (at sea level). Try getting creative by adding other flavors like jalepeno. - 7/25/10

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  • Incredible!
    2 of 2 people found this review helpful
    Tried this recipe this weekend and fell in love. It will definitely become an all-time favorite on my low-carb plan! - 6/8/10

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  • We made this recipe and it was awesome! I did make a few modifications: I used an 11x17 pan, and I put in chopped onions and a pound of 96/4 ground beef. I also added a lot of chili powder ( 1/2 cup). - 1/10/13

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  • We loved this recipe! Will definitely share with friends and family! Works for low-carb as is, or it will work for low calorie using reduced fat cheese! Awesome! - 8/29/12

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  • This was super good! I made a few subs & used almondmilk & egg beaters. Then I cooked ground turkey with chopped onion & fresh chopped jalapeņo. I added the meat mixture to the chili layers before adding the cheese. Fabulous! - 3/7/12

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  • Very delicious and very simple to make. Awesome recipe. - 1/30/11

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  • This recipe is absolutly delicious. I actually substituted the eggs for Fat free liquid egg whites and baked it for 40 min. Instead of the 35 because the egg was not set completely. I will be making this again! - 11/8/10

    Was this review helpful?   yes  No