[X]

Home > Recipes > Puffy Chile Rellenos Casserole

Puffy Chile Rellenos Casserole Recipe

Puffy Chile Rellenos Casserole Recipe photo by Taste of Home

Read reviews (3)

Rate recipe

Here's a wonderfully zesty casserole that's much lower in fat and easier to assemble than traditional chile rellenos. I don't remember where I got the recipe, but I've enjoyed this layered brunch entree for years. --Marilyn Morey of Mallard, Iowa.

This recipe is:

Contest Winning

Healthy

Diabetic Friendly

[X]

Rate Puffy Chile Rellenos Casserole Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Puffy Chile Rellenos Casserole Recipe

Prep: 20 min. Bake: 40 min. + standing

Yield: 12 Servings

20 40 60

Ingredients

6 cans (4 ounces each) whole green chilies, drained
8 flour tortillas (6 inches), cut into 1-inch strips
2 cups (8 ounces) shredded part-skim mozzarella cheese
2 cups (8 ounces) shredded reduced-fat cheddar cheese
3 cups egg substitute
3/4 cup fat-free 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

Cut along one side of each chili and open to lie flat. Coat a 13-in. x 9-in. baking dish with cooking spray. Layer half of the chilies, tortilla strips, mozzarella and cheddar cheeses in prepared dish. Repeat layers.
In a small bowl, beat the egg substitute, milk, garlic powder, cumin, pepper and salt. Pour over cheese. Sprinkle with paprika.
Bake, uncovered, at 350° for 40-45 minutes or until puffy and a knife inserted 2 in. from the edge of the pan comes out clean. Let stand for 10 minutes before cutting. Serve with salsa. Yield: 12 servings.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts 1 piece with 4 teaspoons salsa equals 213 calories, 9 g fat (5 g saturated fat), 25 mg cholesterol, 690 mg sodium, 14 g carbohydrate, 1 g fiber, 18 g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 vegetable.

Originally published as Puffy Chile Rellenos Casserole in Light & Tasty August/September 2004, p40

More recipes like this:

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Puffy Chile Rellenos Casserole

Puffy Chile Rellenos Casserole

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-3) of 3 reviews

Sort Reviews:

Reviewed on Mar. 13, 2012 by UpToMe123

I will try this recipe again with some changes. The concept is a great one and its fairly quick to make. Its a little bland.....but cannot yet figure out how I am going to change it up to make it better.

Reviewed on Jan. 23, 2011 by btaylor123

Loved this! Subbing Monterey Jack for mozzarella worked fine. I did tweak the seasoning, adding 1/4 tsp. each of cayenne and Mrs. Dash chipotle. Would probably also add more cumin next time. Great dish for any meal!

Reviewed on Jan. 22, 2010 by Sascha18

We just got done eating this and it turned out to be a keeper. Next time I plan on making it spicier and it seemed to have been lacking salt or some other flavor. I also had to cook it for almost and hour because at 45 minutes the egg was still runny. I love that this is tasty and healthy!