Chili Rellenos Casserole (EFL)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
3 cans (4oz) whole green chilies, drained4 oz reduced-fat Monterey jack cheese/string cheese1 ¼ c. egg substitute (Egg Beaters)½ c. flour½ c. skim milk½ c. reduced-fat cheddar cheese, shredded1 t. chili powder2 green onions, sliced½ c. salsa
1. Preheat oven to 350 degrees.
2. Lightly goat an 11×7 baking dish with cooking spray
3. Lay whole green chilies out on paper towels. Slice Monterey jack cheese into the same number of pieces as there are chilies. Insert a slice of cheese inside each chili and arrange evenly in baking dish.
4. In a medium mixing bowl, whisk together egg substitute, flour and milk. Pour egg mixture over chilies in baking dish.
5. Layer shredded cheddar cheese on top of casserole, then sprinkle with chili powder and green onion.
6. Bake for 35 min or until top is golden brown and toothpick inserted in center comes out clean.
7. Cut into 4 portions and top with salsa.
Number of Servings: 4
Recipe submitted by SparkPeople user SEECATRUN.
2. Lightly goat an 11×7 baking dish with cooking spray
3. Lay whole green chilies out on paper towels. Slice Monterey jack cheese into the same number of pieces as there are chilies. Insert a slice of cheese inside each chili and arrange evenly in baking dish.
4. In a medium mixing bowl, whisk together egg substitute, flour and milk. Pour egg mixture over chilies in baking dish.
5. Layer shredded cheddar cheese on top of casserole, then sprinkle with chili powder and green onion.
6. Bake for 35 min or until top is golden brown and toothpick inserted in center comes out clean.
7. Cut into 4 portions and top with salsa.
Number of Servings: 4
Recipe submitted by SparkPeople user SEECATRUN.
Nutritional Info Amount Per Serving
- Calories: 262.9
- Total Fat: 9.3 g
- Cholesterol: 31.2 mg
- Sodium: 933.1 mg
- Total Carbs: 21.1 g
- Dietary Fiber: 2.8 g
- Protein: 21.7 g