Puffy Chile Rellenos Casserole Recipe

Puffy Chile Rellenos Casserole Recipe photo by Taste of Home

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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.

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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