Chiles Rellenos Casserole
Vegetable cooking spray
3 cans (4 1/2 ounces each) whole green chiles, divided
1 pound reduced-fat Cheddar cheese, grated, divided
¾ pound reduced-fat Monterey Jack cheese, grated, divided
6 large eggs, separated
1 can (12 ounces) evaporated fat-free milk
1 cup water
1 tablespoon + 1 teaspoon flour
Black pepper, to taste
1 cup salsa verde (green chile salsa)
Preparation Time: Approximately 20 minutes
Cook Time: Approximately 75 minutes
Heat the oven to 350°F.
Lightly grease a 9- x 13-inch ovenproof casserole, and cover with 2 cans of chiles so that none of bottom of dish is visible. Sprinkle 1/2 cup of the Cheddar and 1/2 cup of the Jack cheese over the chiles.
Combine the egg yolks, milk, water, flour and pepper. In a separate bowl, whip the egg whites to soft peaks. Fold into the yolk mixture, and pour over the cheese and chiles in the baking dish. Break up the remaining chiles and scatter over top. Sprinkle with the remaining cheese, pushing it into the egg mixture as you go so that all of the cheese is submerged and the top in relatively even.
Place casserole in a larger pan of hot water to a depth of 1-inch. Bake for 20 minutes, then cover with foil, being careful not to have the foil touch the surface of the casserole. Bake 1 hour and 15 minutes more until a toothpick inserted in the center comes out clean. Remove from the oven and make 1/4 -inch cuts across the top every two inches. Spoon a little salsa verde into each of these cuts. Serve immediately.
Nutritional Information Per Serving:
Calories 250; Total fat 15g; Saturated fat 9g; Cholesterol 145mg; Sodium 750mg; Carbohydrate 9g; Fiber 1g; Protein 20g
Pairs Well With
This casserole is a great mealtime solution any night of the week.