Chiles Rellenos Casserole |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This recipe comes from Better Home and Gardens Special Interest Publications entitled Low Calorie and Low-Fat Recipes which was published in 1994. When going through some old magazines recently the recipe resurfaced and I decided to post it for safe keeping. Hope you enjoy it as much as we do. It is a good alternative to higher fat, higher cholesterol recipes. Ingredients:
2 (4 ounce) cans chopped green chili peppers, drained |
4 -6 ounces longhorn cheddar cheese, shredded |
2 cups nonfat milk |
1 cup biscuit mix (i use baking mix aka bisquick .) |
1 cup egg substitute, or |
4 eggs, lightly beaten |
1 cup low fat cottage cheese |
salsa (optional) |
sour cream (optional) |
plain yogurt (optional) |
Directions:
1. Preheat oven to 350 degrees.
2. Prepare a 2-quart baking dish by spraying with cooking spray.
3. Sprinkle the chopped chili and cheese over bottom of dish.
4. Combine the milk, biscuit mix, and egg substitute in a medium mixing bowl; using a wire whisk beat till smooth.
5. Stir in the cottage cheese and spoon mixture over the chili and cheese.
6. Bake uncovered approximately 45 minutes or until puffed and a knife insered near center comes out clean.
7. Allow to stand 10 minutes before serving.
8. Top each serving with salsa, sour cream or plain yogurt.
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