Puffy chile relleno casserole

8 servings

Ingredients

Quantity Ingredient
21 ounces Whole green chiles; softened or three 7-oz cans roasted chiles
Non-stick cooking spray
8 Fatfree flour tortillas six-inch
1 pounds Mozzarella cheese; part skim milk, grate or shred (or substitute lowfat cheddar-type cheese)
3 cups 99% fatfree liquid egg substitute; (equal to 12-eggs)
¾ cup Skim milk
½ teaspoon Pepper
½ teaspoon Cumin
½ teaspoon Garlic powder
¼ teaspoon Salt; optional
1 teaspoon Paprika
Salsa; optional

Directions

PREP: Cut the tortillas into 1-inch strips.

Preheat oven to 350F. Drain chiles and remove seeds. Spray a 9-inch by 13-inch pan with non-stick coating. Lay half the chiles in the pan. Top with half the tortilla strips and then half the cheese. Repeat anohter laying using remining chiles, tortillas, and cheese. Beat remaining ingredients (except paprika) and pour over casserole. sprinkle with Paprika. Bake uncovered for 40 minutes or until puffy and set in the center. Let stand 20 minutes before serving. Serve with salsa.

Serve with sliced orange and grapefruit sections. Good for brunch or a lunch or light dinner.

Feeds 8; each 288 cals, 10g fat (30%). Exchanges: 1 starch, 1 veg, 3 lean meat, ½ fat.

hanneman sent to elf; veg-rec

Recipe by: Quick and Healthy: Brenda Ponichtera Posted to EAT-LF Digest by PatHanneman <kitpath@...> on May 04, 1999, converted by MM_Buster v2.0l.

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