Mini Chile Relleno Caserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 4-ounce cans diced green chiles, drained and patted dry3/4 cup frozen corn, thawed and patted dry4 scallions, thinly sliced1 cup shredded reduced-fat Cheddar cheese1 1/2 cups nonfat milk6 large egg whites4 large eggs1/4 teaspoon salt
1. Preheat oven to 400°F. Coat eight 6-ounce or four 10-ounce heatproof ramekins with cooking spray and place on a baking sheet.
2. Equally divide green chiles, corn and scallions among the ramekins. Top each with cheese. Whisk milk, egg whites, eggs and salt in a medium bowl until combined. Divide the egg mixture evenly among the ramekins.
3. Bake the mini casseroles until the tops begin to brown and the eggs are set, about 25 minutes for 6-ounce ramekins and about 35 minutes for 10-ounce ramekins.
Number of Servings: 4
Recipe submitted by SparkPeople user SUNNEYACRES.
2. Equally divide green chiles, corn and scallions among the ramekins. Top each with cheese. Whisk milk, egg whites, eggs and salt in a medium bowl until combined. Divide the egg mixture evenly among the ramekins.
3. Bake the mini casseroles until the tops begin to brown and the eggs are set, about 25 minutes for 6-ounce ramekins and about 35 minutes for 10-ounce ramekins.
Number of Servings: 4
Recipe submitted by SparkPeople user SUNNEYACRES.
Nutritional Info Amount Per Serving
- Calories: 238.5
- Total Fat: 8.4 g
- Cholesterol: 252.8 mg
- Sodium: 835.4 mg
- Total Carbs: 15.9 g
- Dietary Fiber: 1.3 g
- Protein: 24.3 g
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