Chile Relleno Casserole
Prep Time: 10
Cooking Time: 40
This makes a great weekend breakfast/brunch item, lunch or dinner. It also makes a great appetizer when cut into small bite size pieces. You can lighten the fat on this by using 3 eggs and 3 egg whites and low fat cheese and it will still be great! Also, you can chop and saute a couple of fresh pablano chiles instead of using canned chiles.
1 can green chiles, whole
5 egg(s), large
1 cup black beans, reduced sodium, drained and rinsed
1 1/2 cups cheese, jack, shredded
1/4 cup milk, whole
1/4 teaspoon pepper, black, ground
1 cup corn, frozen white kernels, or fresh
In a medium bowl, mix the eggs. Add the milk, and pepper and mix well. Add the drained and rinsed beans and the corn. Stir. Spray an 8 by 8 inch baking dish with cooking spray. Pour the egg mixture into the dish. Drain the can of chiles and lay them out over the egg mixture. Top with shredded cheese. Bake at 350 degrees for 30 to 35 minutes until firm and cooked through.
Per Serving About: 315 calories, 19 g fat,10 g saturated fat, 22 g protein, 16 g carbohydrates, 5 g dietary fiber, 870 mg sodium