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Mini Chile Relleno Casseroles

EatingWell

Everyone gets an individual portion with this vegetarian, Tex-Mex mini casserole. A normal-size casserole like this would take close to an hour to bakethese are ready in half the time. Heatproof ramekins are a cooks best friendwe use them all the time to hold ingredients while cooking. You can buy them at most grocery stores.

Yield: 4 servings, two 6-ounce or one 10-ounce

Preparation Time: 35-45 minutes

Ingredients

2 cans (4 oz) diced green chiles, drained and patted dry
3/4 cup frozen corn, thawed and patted dry
4 scallions, thinly sliced
1 cup shredded reduced-fat Cheddar cheese
1 1/2 cups nonfat milk
6 large egg whites
4 large eggs
1/4 teaspoon salt

Nutrition Facts

Yield: 4 servings, two 6-ounce or one 10-ounce

Approximate Nutrient Content per serving:

Calories: 213
Calories From Fat: 63
Total Fat: 7g
Saturated Fat: 3g
Cholesterol: 219mg
Sodium: 725mg
Total Carbohydrates: 14g
Dietary Fiber: 2g
Protein: 23g

Selenium (46% daily value), Calcium (35% dv), Vitamin C (25% dv).

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.

Directions:

Preheat oven to 400°F. Coat eight 6-ounce or four 10-ounce heatproof ramekins with cooking spray and place on a baking sheet. Equally divide green chiles, corn and scallions among the ramekins. Top each with cheese. Whisk milk, egg whites, eggs and salt in a medium bowl until combined. Divide the egg mixture evenly among the ramekins. Bake the mini casseroles until the tops begin to brown and the eggs are set, about 25 minutes for 6-ounce ramekins and about 35 minutes for 10-ounce ramekins.

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Price Chopper Recipes

http://www.pricechopper.com/Recipes/Detail/30437/

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