s Puffy Chile Rellenos Casserole s   


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.
 Yields: 12 Servings

Ingredients

6 cans (4 oz.) Whole green chiles (can substitute chopped)
8 6 inch flour tortillas cut into 1-inch strips
2 cups Mozzarella shredded (use part-skim to reduce fat)
2 cups Cheddar shredded (use reduced fat)
12 Eggs (or use 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


 
Instructions
 Cut along one side of each chili and open to lie flat (or use diced chiles.) Coat a 13-in. x 9-in. x 2-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 eggs, 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.

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Light & Tasty

Cuisine :   Mexican    

Main Ingredient :   Eggs
can use all cheddar or cheddar and Monterey Jack in place of mozzerella if desired. Slice leftovers into squares and freeze for a quick microwave breakfast.