Title: Puffy Chile Relleno Casserole
Categories: *sent, Main dishes, Meatless
Yield: 8 servings

21 oz Whole green chiles; softened
-or three 7-oz cans roasted
-chiles
Non-stick cooking spray
8 Fatfree flour tortillas
-six-inch
1 lb Mozzarella cheese; part skim
-milk, grate or shred (or
-substitute lowfat
-cheddar-type cheese)
3 c 99% fatfree liquid egg
-substitute; (equal to
-12-eggs)
3/4 c Skim milk
1/2 ts Pepper
1/2 ts Cumin
1/2 ts Garlic powder
1/4 ts Salt; optional
1 ts Paprika
Salsa; optional

PREP: Cut the tortillas into 1-inch strips.

Preheat oven to 350F. Drain chiles and remove seeds. Spray a 9-inch by
13-inch pan with non-stick coating. Lay half the chiles in the pan. Top
with half the tortilla strips and then half the cheese. Repeat anohter
laying using remining chiles, tortillas, and cheese. Beat remaining
ingredients (except paprika) and pour over casserole. sprinkle with
Paprika. Bake uncovered for 40 minutes or until puffy and set in the
center. Let stand 20 minutes before serving. Serve with salsa.

Serve with sliced orange and grapefruit sections. Good for brunch or a
lunch or light dinner.

Feeds 8; each 288 cals, 10g fat (30%). Exchanges: 1 starch, 1 veg, 3 lean
meat, 1/2 fat.

hanneman sent to elf; veg-rec

Recipe by: Quick and Healthy: Brenda Ponichtera

Posted to EAT-LF Digest by PatHanneman on May 04,
1999, converted by MM_Buster v2.0l.