Mexican Bake ( Chili Rellenos Casserole)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 4-ounce cans Chopped Green chili ( or Jalepeno)6 ounces Reduced fat Shredded cheddar cheese2 cups skimed milk1 cup reduced fat Biscuit mix1 cup egg beaters ( or 4 eggs)1 cup reduced fat cottage cheese ( I used 2%)
1. spray a 13X9 baking dish with Pam
2. Evenly spread out the peppers and Shredded cheese ( you can also add other cooed vegetables at this point - I sometimes add broccolli)
3. Combines Biscuit mix, eggs and millk - beat until smooth, fold in Cottage cheese.
4. Spoon mixture over Chili and cheese
5. Bake uncoverd for 45 minutes at 350. Let it stand 10 minutes before serving with Salsa.
Serving Size: 13x9 baking dish - 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user JAMRBIRD.
2. Evenly spread out the peppers and Shredded cheese ( you can also add other cooed vegetables at this point - I sometimes add broccolli)
3. Combines Biscuit mix, eggs and millk - beat until smooth, fold in Cottage cheese.
4. Spoon mixture over Chili and cheese
5. Bake uncoverd for 45 minutes at 350. Let it stand 10 minutes before serving with Salsa.
Serving Size: 13x9 baking dish - 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user JAMRBIRD.
Nutritional Info Amount Per Serving
- Calories: 134.0
- Total Fat: 2.4 g
- Cholesterol: 6.0 mg
- Sodium: 397.6 mg
- Total Carbs: 14.8 g
- Dietary Fiber: 0.1 g
- Protein: 12.7 g
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