Related recipes: Cheese,
Chile Peppers, Dairy Foods, Easy,
Eggs, Grains, Main Dishes, Mexican,
Potlucks, Side Dishes, Soy-Free,
Tomatoes, Vegetarian, Winter
Enjoy a favorite Mexican dish with fewer calories and less fat.
Evaporated skim milk works well as a substitute for cream in this recipe.
Preparation facts
Yield: 4 servings
Ingredients
8 oz (230g) evaporated skim milk
2 eggs
1/3 cup (40g) flour
12 oz (340g) green chili peppers, whole (three 4-ounce cans)
6 oz (170g) reduced fat cheddar cheese, grated, divided
6 oz (170g) reduced fat Monterey Jack cheese, grated, divided
1 cup (240mL) tomato sauce, (one 8-ounce can)
Directions
Preheat over to 350°F (175°C).
In a medium bowl, beat evaporated skim milk with eggs and flour until
smooth.
Split open chiles; set aside.
Mix jack and cheddar cheeses together. Reserve 1/2 cup (115g) of cheese
for topping.
In a 1 1/2 quart (1.5L) casserole dish, alternate layers of chiles,
cheese and egg mixture. Slowly pour tomato sauce on top and sprinkle with the reserved cheese.
Bake for approximately 1 1/4 hour.
Nutrition facts
Serving Size 1 serving
Calories 436
Calories from Fat 209 (48%)
% Daily Value*
36%Total Fat 23g
68%Saturated
Fat 13.5g
Polyunsaturated Fat 1.3g
Monounsaturated Fat 6.8g
64%Cholesterol 191mg
70%Sodium 1678mg
20%Potassium 714mg
9%Total
Carbohydrate 28g
11%Dietary
Fiber 2.6g
Sugars 7g
Sugar Alcohols 0g
60%Protein 30g