Meals Matter

Puffy Chile Relleno Casserole

Contributed By: lbrand
Everyday Cheapskate

Ingredients

3 cans (7 ounces each) whole green chiles

5 Whole-wheat tortillas (8-inch), cut into 1-inch strips

1 pound Grated, reduced-fat cheese (cheddar or Mexican blend)

1/2 teaspoon Each ground black pepper, ground cumin, garlic powder

1/4 teaspoon Salt (optional)

3 cups Egg substitute (like Egg Beaters, equal to 12 eggs)

3/4 cup Nonfat milk

1 teaspoon Paprika

Salsa (optional)

Preparation

Preheat oven to 350 F.

Spray a 9-by-13-inch baking pan with nonstick cooking spray. Remove seeds from chiles. Lay half the chiles in the pan. Top with half the tortilla strips and then half of the cheese. Sprinkle with half of the seasonings (except the paprika).

Repeat another layer using remaining chiles, tortillas and cheese. Sprinkle the remaining half of the seasonings (except the paprika). Beat eggs with milk and pour over casserole. Sprinkle with paprika.

Bake uncovered for 40 minutes or until puffy and set in the center. Let sit 10 minutes before serving. Serve with salsa.

Cook's Notes

I have not made this yet, but it comes from an article on Quick, Healthy and Cheap

Recipe Comments

Commented by: kmarel

I used corn tortillas instead of whole wheat tortillas and I thought it came out very tasty. If you can get your hands on some authentic New Mexican green chili, this recipe would be even better!

 

Commented by: aquinone

This was quick and simple to make and very tasty.

 

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Recipe Details

Total Preparation Time: Less than 15 minutes
Ingredients: Egg & Cheese
Actual Cooking Time: No Cooking Required
Number of Servings: 4
Origin: Mexican & Spanish
Meal Type: Breakfast & Brunch