Introduction
Love this recipe. May be good created using added chicken or beef. First got it from Taste of Home Magazine. Cannot remember which month and year. Comment states: Here is a wonderful zesty casserole that's reduced in fat and simpler to put together than traditional chile rellenos. Don't remember where I acquired the recipe but I have enjoyed reading this layered brunch entree for a long time. -- Marilyn Morey of Mallard, Iowa. Love this recipe. May be good created using added chicken or beef. First got it from Taste of Home Magazine. Cannot remember which month and year. Comment states: Here is a wonderful zesty casserole that's reduced in fat and simpler to put together than traditional chile rellenos. Don't remember where I acquired the recipe but I have enjoyed reading this layered brunch entree for a long time. -- Marilyn Morey of Mallard, Iowa.
Minutes to Prepare: 45
Quantity of Servings: 12
Ingredients
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6 cans (4 oz each) whole eco-friendly chilies, drained
8 flour totillas (6-inch), reduce 1-inch strips
2 c. (8 oz.) shredded part-skim mozzarella cheese
2 c. (8 oz) shredded reduced fat cheddar cheese
3 c. egg substitute
3/4 c. fat-free milk
1/2 t. garlic clove powder
1/2 t. ground cumin
1/2 t. pepper
1/4 t. salt
Directions
Using plastic mitts to safeguard both hands in the hot peppers, cut along one for reds of every chili and available to lie flat. (Also feel, as this the face!) Coat a 13x9 in baking dish with non-stick spray. Layer 1/2 the chilies, tortilla strips, mozzarella and cheddar cheeses inside a prepared dish. Repeat layers. In a tiny bowl, beat the egg substitute, milk, garlic clove powder, cumin, pepper, and salt. Pour over cheese. Sprinkle with paprika. Bake, uncovered, at 350 for 40-45 min. or until puffy along with a knife placed 2 in. in the fringe of the pan arrives clean. Let are a symbol of 10 min. before cutting. Serve with salsa.
Quantity of Servings: 12
Recipe posted by SparkPeople user SRWOODSY.
