Mexican Bake ( Chili Rellenos Casserole)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Mexican Bake ( Chili Rellenos Casserole) calories by ingredient
Number of Servings: 8
Ingredients
-
2 4-ounce cans Chopped Green chili ( or Jalepeno)
6 ounces Reduced fat Shredded cheddar cheese
2 cups skimed milk
1 cup reduced fat Biscuit mix
1 cup egg beaters ( or 4 eggs)
1 cup reduced fat cottage cheese ( I used 2%)
Directions
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.