If you love mexican food, you'll love this yummy casserole which can be made into a low-fat version very easily.
Chile Relleno Casserole
2 (7 oz.) cans Ortega diced green chilies
1 lb. grated Sharp Cheddar
1 lB. grated Monterey Jack cheese
1 (13 oz) can evaporated skim milk
3 tbsp. flour
3 whole eggs plus 1 extra egg white
HERE'S THE LOW FAT VERSION
2 (7 oz.) cans Ortega diced green chilies
1/2 lb. grated low-fat Sharp Cheddar
1/2 lb. grated low-fat Monterey Jack cheese *
1 (13 oz) can evaporated skim milk
3 tbsp. flour
4 egg whites or egg substitute
* more cheese can be added if necessary but sparingly
Mix ingredients; pour into 9 x 13 inch casserole dish sprayed with a low-fat cooking spray. Bake at 325 degrees for 50 to 60 minutes.
Sprinkle top with thinly sliced tomatoes as soon as it is baked. Serve with fresh salsa.
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13 comments:
Yum! My Aunt used to make these and they were so good. I have never made them for myself.
Oh, you don't know how excited I was when I saw someone had posted a Mexican recipe! It looks incredible too! :)
The lowfat version looks pretty good! I have trouble finding lowfat cheese though, especially Monterey Jack.
Sounds yummy,Chris! Thanks for sharing. I love to get new recipes!
Oh, yummy! I love Mexican food! Thanks for sharing (both versions)!!!
I love mexican, so this will be fun to try.
This sounds sooo good!
Okay... YUM! This sounds like just the thing my family will like. Thanks!! :)
that sounds delicious! I'm so hungry right now!
I am always looking for more mexican dishes. Thanks for sharing.
My husband will love this--thanks!~
I'm so glad I stopped by today! I love mexican and have just printed off this recipe.
Yum, I love Chile Rellenos! This looks delicous.
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