Easy Chile Rellenos Casserole
4
Points®
Total time: 50 min • Prep: 10 min • Cook: 40 min • Serves: 6 • Difficulty: Easy
The heat is on with this spicy casserole. To turn it down, skip the chipotle peppers and use another small can of mild diced green chiles instead.
Ingredients
Cooking spray
1 spray(s)
Olive oil
1 tsp(s)
Onion
1 small, chopped
Canned chipotle peppers
1½ tbsp(s), drained, chopped
Canned green chili peppers
6¾ oz, mild, diced, drained
Low fat cheddar or colby cheese
3 oz, about 3/4 cup
Reduced-fat shredded Monterey Jack cheese
¾ cup(s)
Liquid egg substitute
1 cup(s)
Light sour cream
¾ cup(s)
Plum tomato
2 medium, seeded and chopped
Instructions
1
Preheat oven to 350ºF. Coat an 8-inch square pan and a medium skillet with cooking spray.
2
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
3
In a small bowl, whisk together egg substitute and sour cream; pour evenly over cheeses and sprinkle with tomatoes.
4
Bake until a knife inserted in center comes out clean, about 35 minutes. Cut into 6 pieces and serve.
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