Chili Relleno Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
3 cans whole green chilies4 oz. monterey jack cheese1/2 cup all-purpose flour1/2 cup nonfat milk1 1/4 cups egg substitute1/2 cup shredded low-fat cheddar cheese1/2 tsp. chili powder
Dry green chilies on paper towels. Slice monterey jack into nine sections and stuff each chili with a piece of the cheese. Arrange stuffed chilis in a 9x9 square pan (or 11x7 rectangular pan) that has been sprayed with cooking spray.
Place flour, milk and egg substitute in medium bowl and whisk until combined. Pour over chilis. Top with cheddar cheese and sprinkle with chili powder.
Bake in 350 degree oven for 35 minutes, or until top starts to brown a little. You can serve this with a little salsa on top for extra flavor. It makes a great make-ahead lunch.
Number of Servings: 4
Recipe submitted by SparkPeople user CAROLINECRANE.
Place flour, milk and egg substitute in medium bowl and whisk until combined. Pour over chilis. Top with cheddar cheese and sprinkle with chili powder.
Bake in 350 degree oven for 35 minutes, or until top starts to brown a little. You can serve this with a little salsa on top for extra flavor. It makes a great make-ahead lunch.
Number of Servings: 4
Recipe submitted by SparkPeople user CAROLINECRANE.
Nutritional Info Amount Per Serving
- Calories: 271.8
- Total Fat: 12.6 g
- Cholesterol: 30.0 mg
- Sodium: 535.4 mg
- Total Carbs: 15.5 g
- Dietary Fiber: 0.5 g
- Protein: 22.8 g