Puffy Chile Rellenos Casserole

Name: Puffy Chile Rellenos Casserole
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 12
Cuisine: Global
Ingredients: 710 milliliters egg substitute; 177 milliliters fat-free milk; 8 6-inchs flour tortillas (6 inches), cut into 1-inch strips; 1 teaspoons garlic powder; 680 grams cans each) whole green chilies, drained; 1 teaspoons ground cumin; 227 grams cups shredded reduced-fat cheddar cheese; 1 teaspoon paprika; 227 grams cups shredded part-skim mozzarella cheese; 1 teaspoons pepper; 237 milliliters salsa; 0 teaspoons salt

You can never have too many main course recipes, so give Puffy Chile Rellenos Casserole Head to the store and pick up egg substitute, milk, salsa, and a few other things to make it today. To use up the pepper you could follow this main course with the Easy Peppermint Dessert as a dessert. From preparation to the plate, this recipe takes approximately 1 hour.

Instructions

Cut along one side of each chili and open to lie flat. Coat a 13-in. x 9-in. baking dish with cooking spray.

Ingredients you will need

Cooking Spray

Chili Pepper

Equipment you will use

Baking Pan

Layer half of the chilies, tortilla strips, mozzarella and cheddar cheeses in prepared dish. Repeat layers.

Ingredients you will need

Tortilla Strips

Mozzarella

Cheddar Cheese

Chili Pepper

In a small bowl, beat the egg substitute, milk, garlic powder, cumin, pepper and salt.

Ingredients you will need

Egg Substitute

Garlic Powder

Pepper

Cumin

Milk

Salt

Equipment you will use

Bowl

Pour over cheese.

Ingredients you will need

Cheese

Sprinkle with paprika.

Ingredients you will need

Paprika

Bake, uncovered, at 350° for 40-45 minutes or until puffy and a knife inserted 2 in. from the edge of the pan comes out clean.

Equipment you will use

Oven

Knife

Frying Pan

Let stand for 10 minutes before cutting.

Serve with salsa.

Ingredients you will need

Salsa

Equipment

Ingredients

Servings:

710milliliters

egg substitute 177milliliters

fat-free milk 86-inchs

flour tortillas (6 inches), cut into 1-inch strips 1teaspoons

garlic powder 680grams

cans each) whole green chilies, drained 1teaspoons

ground cumin 227grams

cups shredded reduced-fat cheddar cheese 1teaspoon

paprika 227grams

cups shredded part-skim mozzarella cheese 1teaspoons

pepper 237milliliters

salsa 0teaspoons

salt

Recommended wine: Cava, Shiraz, Grenache

Cava, Shiraz, and Grenache are great choices for Chili. These juicy reds don't have too much tannin (important for spicy foods), but a sparkling wine like cava can tame the heat even better. One wine you could try is Freixenet Sparkling Cordon Negro Brut Cava. It has 4.2 out of 5 stars and a bottle costs about 10 dollars.

Freixenet Sparkling Cordon Negro Brut Cava

A Cava with an exceptional, fresh, fruity style and a lingering aroma. It is the perfect partner for the finest food and excellent at any time.Blend: 35% Macabeo, 25% Xarel·lo, 40% Parellada