Puffy Chile Rellenos Casserole |
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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 12 |
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I had this for dinner tonight and it was really yummy. Ingredients:
6 (4 ounce) cans whole green chilies, drained |
8 flour tortillas, cut into 1 inch strips |
2 cups part-skim mozzarella cheese, shredded |
2 cups reduced-fat cheddar cheese, shredded |
3 cups egg substitute |
3/4 cup milk |
1/2 teaspoon garlic powder |
1/2 teaspoon ground cumin |
1/2 teaspoon pepper |
1/4 teaspoon salt |
1 teaspoon paprika |
1 cup salsa |
Directions:
1. Cut along one side of each chile and lay flat.
2. Coat a 13x9x3 inch baking dish with non stick cooking spray.
3. Layer half of the chiles, tortilla strips, and cheeses in the prepared dish. Repeat layers.
4. In a small bowl, beat the remaining ingredients except the paprika and salsa. Pour over the cheese. Sprinkle with paprika.
5. Bake uncovered at 350 degrees for 40-45 minutes ur until puffy and a knife inserted 2 inches from the edge of pan comes out clean.
6. Let stand for 10 minutes before cutting.
7. Serve with salsa.
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