Best Low Fat Easy Cheesy Chile Relleno Casserole Recipes
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.
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.
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