Mini Chile Relleno Casseroles Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 diced green chiles, drained and patted dry
3/4 cup(s) frozen corn, thawed and patted dry
4 scallions, thinly sliced
1 cup(s) shredded reduced-fat Cheddar cheese
1 1/2 cup(s) nonfat milk
6 large egg whites
4 large eggs
1/4 teaspoon(s) salt
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Directions: |
Directions:Preheat oven to 400 degrees 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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Number Of
Servings: |
Number Of
Servings:4 servings |
Preparation
Time: |
Preparation
Time:Total Time: 45 min |
Personal
Notes: |
Personal
Notes: Everyone gets his own portion with this fun, vegetarian, Tex-Mex mini casserole. A normal-size casserole like this would take close to an hour to bake-these are ready in half the time. Heatproof ramekins are a cook's best friend-we use them all the time to hold ingredients while cooking. You can buy them at most grocery stores. Make it a meal: Enjoy with steamed corn tortillas and salsa on the side.
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