Puffy Chile Rellenos Casserole Recipe
Puffy Chile Rellenos Casserole Recipe photo by Taste of Home

Puffy Chile Rellenos Casserole Recipe

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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 entree for years. --Marilyn Morey of Mallard, Iowa.
TOTAL TIME: Prep: 20 min. Bake: 40 min. + standing
MAKES:12 servings
TOTAL TIME: Prep: 20 min. Bake: 40 min. + standing
MAKES: 12 servings

Ingredients

  • 4 cans (7 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

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.

Directions

  1. 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.
  2. In a small bowl, beat the egg substitute, milk, garlic powder, cumin, pepper and salt. Pour over cheese. Sprinkle with paprika.
  3. 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.
Originally published as Puffy Chile Rellenos Casserole in Light & Tasty August/September 2004, p40

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.

Reviews for Puffy Chile Rellenos Casserole

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (0)
3 Star
 (0)
2 Star
 (1)
1 Star
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MY REVIEW
Reviewed Mar. 13, 2012

"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."

MY REVIEW
Reviewed Jan. 23, 2011

"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!"

MY REVIEW
Reviewed Jan. 22, 2010

"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!"

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