Puffy Chile Relleno Casserole - xpost

[Guest guest]

* Exported from MasterCook *

 

Puffy Chile Relleno Casserole

 

Recipe By : Quick and Healthy: Brenda Ponichtera

Serving Size : 8 Preparation Time :0:00

Categories : *Sent Main Dishes

Meatless

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

21 ounces whole green chiles -- softened

or three 7-oz cans roasted chiles

non-stick cooking spray

8 fatfree flour tortillas six-inch

1 pound mozzarella cheese, part skim milk -- grate or shred

(or substitute lowfat cheddar-type cheese)

3 cups 99% fatfree liquid egg substitute

(equal to 12-eggs)

3/4 cup skim milk

1/2 teaspoon pepper

1/2 teaspoon cumin

1/2 teaspoon garlic powder

1/4 teaspoon salt -- optional

1 teaspoon paprika

salsa -- optional

 

PREP: Cut the tortillas into 1-inch strips.

 

Preheat oven to 350F. Drain chiles and remove seeds. Spray a 9-inch by

13-inch pan with non-stick coating. Lay half the chiles in the pan. Top

with half the tortilla strips and then half the cheese. Repeat anohter

laying using remining chiles, tortillas, and cheese. Beat remaining

ingredients (except paprika) and pour over casserole. sprinkle with

Paprika. Bake uncovered for 40 minutes or until puffy and set in the

center. Let stand 20 minutes before serving. Serve with salsa.

 

Serve with sliced orange and grapefruit sections. Good for brunch or a

lunch or light dinner.

 

Feeds 8; each 288 cals, 10g fat (30%). Exchanges: 1 starch, 1 veg, 3 lean

meat, 1/2 fat.

 

hanneman sent to elf; veg-rec

 

- - - - - - - - - - - - - - - - - -

 

 

Nutr. Assoc. : 3576 0 0 25015 0 0 3220 0 0 0 0 0 0 0 0

 

 

*

- - - - -

* Pat Hanneman's Kitchen - recipe home page

http://home.earthlink.net/~kitpath/index.html

Links to MasterCook Recipes; Food Sections; more