Saturday, June 2, 2012

Chili Rellenos Casserole

I adapted this slightly from "Eating for Life" by Bill Phillips.

We really liked this recipe but it seems like more of a breakfast or brunch dish than dinner in our opinions. It was really tasty and fresh. I added more seasonings (of course) and black olives.

The recipe calls for salsa as a garnish which would be really good but I didn't have any at the time.

Serves 4


3 cans (4oz each) whole green chilies, drained
4 oz. reduced fat Monterey Jack cheese
1 1/4 c. egg substitute (or 5 large eggs)
1/2 c. flour
1/2 c. skim milk
1/2 c. reduced fat cheddar cheese, shredded
1/2 tsp. hot chili powder
1/2 tsp. black pepper
1/2 tsp. vegeta
1/4 tsp. kosher salt
3 green onions, diced
2 Tbsp. black olives, diced
1/2 c. salsa (for garnish)


1. Preheat oven to 350.

2. Spray a 11x7 pan with cooking spray. (I only had a 13x9 and it worked fine)

3. Drain and pat dry green chilies with paper towels. Slice the Monterey Jack cheese into the same number of chilies that you have. I had 12. Stuff each chili with 1 piece of cheese and lay in the baking dish.

4. In a medium bowl, whisk eggs, flour, and milk. Add hot chili powder, black pepper, vegeta, salt, onions, and black olives. Pour mixture over green chilies.

5. Bake 35 minutes or until golden brown.


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