For those of you that love chile rellenos, here is a healthier but still very tasty version. It makes 4 servings and has 217 calories, 7 grams of fat and 23 grams of protein! Give it a try!
Chile Relleno Casserole
Prep time: 10 min
Cook time: 35 min
2 cans diced green chiles, drained and patted dry
3/4 cup frozen corn, thawed and patted dry
4 scallions, thinly sliced
1 cup shredded reduced-fat cheddar cheese
1 1/2 cups nonfat milk
6 large egg whites
4 large eggs
1/4 tsp salt
Preheat oven to 400 degrees. Coat eight 6-ounce or four 10-ounce heatproof ramekins with cooking spray and place on a baking sheet. Equally divide green chils, corn and scallions among the ramekins. Top each with cheese. Whisk milk, egg whites, eggs and salt in a medium bowl until combined. Divide the egg mixture evenly among the ramekins. Bake the mini casseroles until the tops begin to brown and the eggs are set, about 25 minutes for 6-ounce ramekins and about 35 minutes for 10-ounce ramekins. You could also combine it all in a small casserole dish instead of doing individual ramekins, just increase the baking time!
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