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Puffy Chile Relleno Casserole

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CATEGORY CUISINE TAG YIELD
Meats, Dairy, Eggs *sent, Main dishes, Meatless 8 servings

INGREDIENTS

21 oz Whole green chiles; softened or three 7-oz cans roasted chiles
Non-stick cooking spray
8 Fatfree flour tortillas six-inch
1 lb Mozzarella cheese; part skim milk, grate or shred (or substitute lowfat cheddar-type cheese)
3 c 99% fatfree liquid egg substitute; (equal to 12-eggs)
3/4 c Skim milk
1/2 ts Pepper
1/2 ts Cumin
1/2 ts Garlic powder
1/4 ts Salt; optional
1 ts Paprika
Salsa; optional

INSTRUCTIONS

PREP: Cut the tortillas into 1-inch strips.
Preheat oven to 350F. Drain chiles and remove seeds. Spray a 9-inch by
13-inch pan with non-stick 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 sliced 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, 1/2 fat.
hanneman sent to elf; veg-rec
Recipe by: Quick and Healthy: Brenda Ponichtera
Posted to EAT-LF Digest by PatHanneman <kitpath@earthlink.net> on May 04,
1999, converted by MM_Buster v2.0l.

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