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Puffy Chiles 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 entree for years. --Marilyn Morey of Mallard, Iowa.
  • Total Time
    Prep: 20 min. Bake: 40 min. + standing
  • Makes
    12 servings

Ingredients

  • 4 cans (7 ounces each) whole green chiles, drained
  • 8 flour tortillas (6 inches), cut into 1-inch strips
  • 2 cups shredded part-skim mozzarella cheese
  • 2 cups 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 chile and open to lie flat. Coat a 13x9-in. baking dish with cooking spray. Layer half of the chiles, 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.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts
1 each: 213 calories, 9g fat (5g saturated fat), 25mg cholesterol, 690mg sodium, 14g carbohydrate (4g sugars, 1g fiber), 18g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 vegetable.

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