Chile Relleno Casserole
| Total : 60 min |
Ingredients:
- 6 roasted and peeled green chiles, split in half
- 1 cup pepper jack or mozzarella cheese
- 2 egg whites
- ¼ teaspoon cream of tarter
- ¼ cup 1% milk
- ¼ cup all-purpose flour
- 1 egg
Directions:
- Preheat oven to 350°F.
- Coat bottom and sides of 8-inch square glass baking pan with cooking spray.
- Line bottom of pan with half of the green chile.
- Sprinkle ½ cup of cheese on top.
- Using electric mixer, beat egg whites with cream of tarter on high until stiff peaks form. Set aside.
- In a medium bowl, combine milk with flour, stirring until smooth. Add egg and blend well.
- Fold the beaten egg whites into the flour/milk mixture until well combined. Do not beat.
- Pour half of the egg white and flour mixture into the pan and spread evenly.
- Place remaining chile on top and sprinkle with remaining cheese.
- Pour remaining egg white mixture on top and spread until evenly covered.
- Bake in preheated oven until tops in golden brown and eggs are set and reach an internal temperature of at least 160°F (about 25 minutes).
- Remove from oven and let stand 5 minutes. Cut into 4 squares.
Exchange: 1 starch, 1 medium-fat meat, 1 fat
Carbohydrate Units: 1
Nutrition Facts
Servings per Recipe:
4 squares, each one 4 x 4 inches in size
4 squares, each one 4 x 4 inches in size
Amount Per Serving
Calories 200 Calories from Fat 100
% Daily Value
17% Total Fat 11g
28% Cholesterol 85mg
10% Sodium 240mg
4% Total Carbohydrate 13g
4% Dietary Fiber 1g
0% Sugars 0g
26% Protein 13g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
