Recipe - Puffy Chile Relleno Casserole

21 ounce Whole green chiles; softened
or three 7oz cans roasted
chiles
Nonstick cooking spray
8 Fatfree flour tortillas
sixinch
1 pound Mozzarella cheese; part skim
milk, grate or shred (or
substitute lowfat
cheddartype cheese)
3 cup 99% fatfree liquid egg
substitute; (equal to
12eggs)
Three fourths cup Skim milk
One half teaspoon Pepper
One half teaspoon Cumin
One half teaspoon Garlic powder
One fourth teaspoon Salt; optional
1 teaspoon Paprika
Salsa; optional

PREP: Cut the tortillas into 1inch strips.

Preheat oven to 350F. Drain chiles and remove seeds. Spray a 9inch by
13inch pan with nonstick 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 cut or sliced up 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, One half fat.

hanneman sent to elf; vegrec

Recipe by: Quick and Healthy: Brenda Ponichtera

Posted to EATLF Digest by PatHanneman kitpath@earthlink.net on May 04,
1999, converted by MM_Buster v2.0l.