Lower Fat Chili Relleno
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1- 1/2 cups Reduced-Fat Shredded Mexican Cheese Blend 1 cup Fat Free Evaporated Milk1cup fat free egg substitute6 whole wheat tortillas1 (7 ounce) can whole mild green chilies,rough chopped1/2 cup mild chunky salsa1/4 teaspoon salt2 tablespoons chopped fresh cilantroYogurt Cheese or Fat Free Sour Cream
Spray large muffin tin pan with Canola Oil Spray.
In a large mixing bowl, combine 1 cup of the cheese, evaporated milk, eggs, tortillas, chilies, and salsa. Mix well and pour into prepared muffin tin.
Bake at 375 for about 30 minutes or until set.
To serve :Sprinkle remaining 1/2 cup cheese and cilantro over the tops with a dollop of Yogurt Cheese or Fat Free Sour Cream.
Serving Size: One Muffin Chili Relleno
Number of Servings: 6
Recipe submitted by SparkPeople user LESLIECOY.
In a large mixing bowl, combine 1 cup of the cheese, evaporated milk, eggs, tortillas, chilies, and salsa. Mix well and pour into prepared muffin tin.
Bake at 375 for about 30 minutes or until set.
To serve :Sprinkle remaining 1/2 cup cheese and cilantro over the tops with a dollop of Yogurt Cheese or Fat Free Sour Cream.
Serving Size: One Muffin Chili Relleno
Number of Servings: 6
Recipe submitted by SparkPeople user LESLIECOY.
Nutritional Info Amount Per Serving
- Calories: 285.2
- Total Fat: 9.4 g
- Cholesterol: 20.4 mg
- Sodium: 877.8 mg
- Total Carbs: 32.9 g
- Dietary Fiber: 3.9 g
- Protein: 11.8 g
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