Low Fat Easy Cheesy Chile Relleno Casserole Recipes
CHILI RELLENO CASSEROLE
This is a quick and delicious dinner. My husband loves it.
Provided by Monya Heath Williams
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 55m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish.
- Split the chiles open, and spread half the chiles into the bottom of the prepared baking dish. Layer with the Cheddar cheese, and top with the rest of the canned chiles. Whisk together the eggs, flour, and evaporated milk in a bowl. Pour the mixture over the chiles and cheese.
- Bake in the preheated oven until set, about 30 minutes; remove casserole, and top with the Monterey Jack cheese. Pour the green chili salsa over the top; return to oven, and bake until the cheese is melted, about 15 more minutes.
Nutrition Facts : Calories 563.7 calories, Carbohydrate 12.6 g, Cholesterol 210.7 mg, Fat 41.9 g, Fiber 1.4 g, Protein 34.6 g, SaturatedFat 25 g, Sodium 1474.8 mg, Sugar 5.3 g
LOW CARB CHILE RELLENO CASSEROLE
This was very good and much easier than stuffing the cheese into the chiles, but with pretty much the same flavor of the traditional method. If you don't care for hot food, you could use plain Monterey jack cheese instead of the pepper-jack. For myself I added more pepper. You can see Linda's receipe at; www.genaw.com/lowcarb/chile_relleno_casser ole.html
Provided by wngammill
Categories Mexican
Time 50m
Yield 1 Casserole, 8 serving(s)
Number Of Ingredients 6
Steps:
- Grease an 8x8" baking pan.
- Slice each chile along one long side and open flat.
- Arrange half of the chiles in the bottom of the baking pan, skin side down, in a single layer.
- Top with the pepper-jack cheese.
- Arrange the remaining chiles over the cheese, skin side up.
- Beat the eggs, cream and salt well.
- Pour evenly over the chiles.
- Top with the cheddar cheese.
- Bake at 350º for 35 minutes, until golden brown.
- Let stand 10 minutes before cutting.
LOWER FAT CHILES (CHILES) RELLENOS CASSEROLE
You know the John Wayne Chile Relleno casserole? The rich, eggy, cheesy one that everyone always loves? Well - it's yummy but it's fattening! Here's a delicious lower fat variation that yields a similar casserole with no guilt! Utilizes reduced fat cheese, sour cream and egg substitute for pretty darn good results!
Provided by SaraFish
Categories Cheese
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Spray a large deep dish pie pan, or a deep square baking pan with Pam.
- In a mixing bowl, combine 1 cup cheese, milk, egg, tortillas, chilies, salsa and salt.
- Mix well and pour into pan.
- Bake at 375 about 30 minutes until set.
- Sprinkle remaining 1/2 cup cheese and cilantro over top and bake another couple of minutes until cheese is melted.
- Serve with a dollop of sour cream.
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EASY CHILE RELLENOS CASSEROLE | HEALTHY RECIPES | WW …
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Cuisine Mexican,Tex-MexCategory Lunch,BrunchServings 6Total Time 50 mins
- 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
- In a small bowl, whisk together egg substitute and sour cream; pour evenly over cheeses and sprinkle with tomatoes.
- Bake until a knife inserted in center comes out clean, about 35 minutes. Cut into 6 pieces and serve.
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Reviews 10Category BreakfastRatings 181Total Time 55 mins
- In a medium bowl, whisk together the eggs, milk, flour, baking powder, salt, and pepper, until thoroughly combined.
- Open up each chili and clean out any seeds; place half of them on the bottom of the baking dish, laying them flat. Sprinkle 1 cup of the jack cheese and 1/2 cup of the cheddar on top. Repeat layers once. Pour egg mixture over the top.
- Place in the oven and bake for 45 minutes until puffed up in the center and golden around the edges.
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