main meals

Ingredients

	1 spray(s) cooking spray
	1 tsp olive oil
	1 small onion(s), chopped
	1 1/2 Tbsp canned chipotle peppers, drained, chopped
	6 3/4 oz canned green chili peppers, mild, diced, drained
	3 oz low-fat cheddar or colby cheese, shredded (about 3/4 cup)
	3/4 cup(s) shredded reduced-fat Monterey Jack cheese
	1 cup(s) fat-free egg substitute
	3/4 cup(s) light sour cream
	2 medium plum tomato(es), seeded and chopped

Instructions

• Preheat oven to 350ºF. Coat an 8-inch square pan and a medium skillet with cooking spray.
  
  
• Place oil in skillet and heat over medium-high heat. Add onions and cook until crisp-tender, stirring occasionally, about 5 minutes. Stir in peppers and chilies and cook about 1 minute more. Spoon mixture evenly into prepared pan; sprinkle with cheeses
  
  
• In a small bowl, whisk together egg substitute and sour cream; pour evenly over cheeses and sprinkle with tomatoes.
  
  
• Bake until a knife inserted in center comes out clean, about 35 minutes. Cut into 6 pieces and serve.
  
  
• Flavor Booster: Tart-tasting green tomatillo salsa makes a refreshing topping for the casserole. You’ll find tomatillo salsa in ethnic sections of supermarkets and gourmet food stores.