Chili Rellenos Casserole
Source of Recipe
Cooking Light
Recipe Introduction
A positively foolproof south-of-the-border comfort classic.
List of Ingredients
� pound ground turkey
1 cup chopped onion
1 � teaspoons ground cumin
1 � teaspoons dried oregano
� teaspoons garlic powder
� teaspoon salt
� teaspoon black pepper
1 � 16 ounce can fat-free refried beans
2 � 4 ounce cans diced green chiles, drained
1 cup pre-shredded Mexican cheese divided
1 cup frozen whole kernel corn, thawed and drained
1/3 cup flour
� teaspoon salt
1 1/3 cups 1% milk
1/8 teaspoon hot sauce
2 large eggs, lightly beaten
2 large egg whites, lightly beaten
Red onion slice
Chopped fresh cilantro
Recipe
Preheat oven to 350 degrees.
Cook turkey and onion in a nonstick skillet over medium high heat. Add cumin through beans. Stir well, set aside.
Arrange half of green chiles in an 11 x 7 inch baking dish (spray with nonstick spray first). Top with � cup cheese. Spoon mounds of turkey mixture onto cheese, spread gently, leaving a � inch border around edge of dish. Top with corn. Arrange remaining green chiles over corn, top with � cup cheese.
Combine flour and salt in a bowl, gradually add milk, hot sauce, eggs and egg whites. Stirring with a whisk until blended. Pour over casserole. Bake at 350 degrees for 1 hour or until set. Garnish with onion slices and cilantro and put back in oven for 5 minutes. Let stand 5 minutes.
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