recipe for chili relleno casserole

After two weeks apart, we were finally reunited with our little man last night. Oh we missed him so much! We felt bad having to say Merry Christmas, Happy Birthday and Happy New Year from afar but we know he loves his Tucson time and all that matters is he’s now home.

Hunter’s return means Vicky and Joe are in town. We all like to tease and make jokes about the in-laws being in town a bunch but the truth of the matter is we have a lot of fun together. The house they’ve been working on renovating (eh, completely gutting) in Phoenix is finally near completion. In fact it’s so close to complete they’re staying there this weekend. We all had to laugh last night as I invited them over to dinner at our house – weird. We’re usually roommates!

We had them sit back at the island while we strapped on our aprons and made appetizers and dinner for “our guests” – Joe was loving watching us in the kitchen. I think he really felt like a guest.

 {we make a pretty good team in the kitchen. and really enjoying cooking.}
{i think it’s time danny get a more masculine apron}
{vicky was all over taking photos last night}
 {thanks mom for the awesome (and adorable) recipe stand. we love it already}
{silly b-joe}

Like 98% of the world, we’re on the New Year’s resolution kick so we’re trying to a) eat in more and b) make healthier choices. We tried the Green Chili Relleno Casserole recipe from one of our favorite recipe books Cooking For Life. Not only was it pretty healthy, it was super easy and a hit with our Mexican food loving family.

Chili Relleno Casserole
12oz of whole green chilies, drained
4oz reduced fat Monterrey Jack cheese
1 1/4 cup egg substitute
1/2 cup whole wheat flour
1/2 cup skim milk
2 green onions slices
1 tsp chili powder
1. Preheat oven to 350 degrees
2. Lightly coat a 9″ x 13″ casserole dish with cooking spray
3. Lay whole green chilies out on paper towels. Slice Monterrey Jack cheese into the same number of pieces as there are chilies. Insert a slice of cheese inside each chili and arrange evenly in baking dish.
4. In medium mixing bowl, whisk together egg substitute, flour & milk. Pour egg mixture over chilies in baking dish.
5. Layer shredded cheddar cheese on top of casserole, then sprinkle with chili powder and green onion.
6. Bake for 35 minutes or until top is golden brown and toothpick inserted in center comes out “clean”. If the toothpick does not come out clean, that means the casserole is not yet cooked through. Give it a few more minutes, and test again.
7. Cut and top with salsa or fat-free sour cream.
makes 4 huge servings (280 calories per serving)

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