Directions:
- Preheat oven to 350°.
- Heat oil in a large nonstick skillet over medium-high heat. Add bell pepper and onion, and sauté 5 minutes or until tender. Add corn, green onions, jalapeño, and garlic; sauté 3 minutes. Stir in 1/2 teaspoon salt and 1/2 teaspoon cumin. Remove from heat; cool slightly.
- Combine remaining 1/2 teaspoon salt, remaining 1/2 teaspoon cumin, milk, egg substitute, 1/2 cup cheese, and chipotle chiles in a large bowl, stirring with a whisk. Stir in corn mixture. Add bread; stir gently to combine. Let stand 10 minutes. Spoon into a 2-quart baking dish coated with cooking spray. Sprinkle with remaining 1/2 cup cheese. Bake at 350° for 45 minutes or until pudding is set and lightly browned.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1129.28 Kcal (4728 kJ) | ||
| Calories from fat | 83.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.3g | 14% | |
|---|---|---|---|
| Cholesterol | 233.31mg | 78% | |
| Sodium | 2553.27mg | 106% | |
| Potassium | 578.79mg | 12% | |
| Total Carbs | 191.22g | 64% | |
| Sugars | 14.71g | 59% | |
| Dietary Fiber | 2.31g | 9% | |
| Protein | 63.48g | 127% | |
| Vitamin C | 20.8mg | 35% | |
| Vitamin A | 0.4mg | 15% | |
| Iron | 8.4mg | 47% | |
| Calcium | 255.2mg | 26% | |
| Amount Per 100 g | |||
| Calories | 190.24 Kcal (796 kJ) | ||
| Calories from fat | 14.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.57g | 14% | |
|---|---|---|---|
| Cholesterol | 39.3mg | 78% | |
| Sodium | 430.13mg | 106% | |
| Potassium | 97.5mg | 12% | |
| Total Carbs | 32.21g | 64% | |
| Sugars | 2.48g | 59% | |
| Dietary Fiber | 0.39g | 9% | |
| Protein | 10.69g | 127% | |
| Vitamin C | 3.5mg | 35% | |
| Vitamin A | 0.1mg | 15% | |
| Iron | 1.4mg | 47% | |
| Calcium | 43mg | 26% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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