Puffy Chile Rellenos Casserole (Low-fat)
- Minutes to Cook:
- Number of Servings: 12
Ingredients
6 cans (4 oz each) whole green chilies, drained8 flour totillas (6-inch), cut into 1-inch strips2 c. (8 oz.) shredded part-skim mozzarella cheese2 c. (8 oz) shredded reduced fat cheddar cheese3 c. egg substitute3/4 c. fat-free milk1/2 t. garlic powder1/2 t. ground cumin1/2 t. pepper1/4 t. salt
Using plastic gloves to protect your hands from the hot peppers, cut along one side of each chili and open to lie flat. (Also avoid touching your face!) Coat a 13x9 in baking dish with non stick spray. Layer 1/2 the chilies, tortilla strips, mozzarella and cheddar cheeses in a prepared dish. Repeat layers. In a small bowl, beat the egg substitute, milk, garlic powder, cumin, pepper, and salt. Pour over cheese. Sprinkle with paprika. Bake, uncovered, at 350 for 40-45 min. or until puffy and a knife inserted 2 in. from the edge of the pan comes out clean. Let stand for 10 min. before cutting. Serve with salsa.
Number of Servings: 12
Recipe submitted by SparkPeople user SRWOODSY.
Number of Servings: 12
Recipe submitted by SparkPeople user SRWOODSY.
Nutritional Info Amount Per Serving
- Calories: 242.1
- Total Fat: 9.2 g
- Cholesterol: 25.2 mg
- Sodium: 838.9 mg
- Total Carbs: 20.4 g
- Dietary Fiber: 1.5 g
- Protein: 19.7 g
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