Related recipes: Cheese, Chile Peppers, Dairy Foods, Easy, Eggs, Grains, Main Dishes, Mexican, Potlucks, Side Dishes, Soy-Free, Tomatoes, Vegetarian, Winter
Make it a Meal
Add these dishes to make a full meal:
Wine Pairings
Enjoy a favorite Mexican dish with fewer calories and less fat. Evaporated skim milk works well as a substitute for cream in this recipe.
Preparation facts
Yield: 4 servings
Ingredients
8 oz (230g) evaporated skim milk
2 eggs
1/3 cup (40g) flour
12 oz (340g) green chili peppers, whole (three 4-ounce cans)
6 oz (170g) reduced fat cheddar cheese, grated, divided
6 oz (170g) reduced fat Monterey Jack cheese, grated, divided
1 cup (240mL) tomato sauce, (one 8-ounce can)
Directions
Preheat over to 350°F (175°C).
In a medium bowl, beat evaporated skim milk with eggs and flour until smooth.
Split open chiles; set aside.
Mix jack and cheddar cheeses together. Reserve 1/2 cup (115g) of cheese for topping.
In a 1 1/2 quart (1.5L) casserole dish, alternate layers of chiles, cheese and egg mixture. Slowly pour tomato sauce on top and sprinkle with the reserved cheese. Bake for approximately 1 1/4 hour.
Nutrition facts
Copyright 2007, Healthnotes, Inc., 1505 S.E. Gideon St., Suite 200, Portland, Oregon 97202, www.Healthnotes.com.
2006-09-07
