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Puffy Chile Rellenos Casserole

 Puffy Chile Rellenos Casserole
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.
12 ServingsPrep: 20 min. Bake: 40 min. + standing

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.

2 of 2

Puffy Chile Rellenos Casserole (continued)

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.