Recipe for Puffy Chile Relleno Casserole 
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Yield:
8
Ingredients:
Amount Ingredient
21 oz green chiles softened or three 7-oz cans roasted chiles
non-stick cooking spray
8 x fatfree flour tortillas six-inch
1 lb nonfat mozzarella cheese grate or shred orig was lowfat cheese
(or substitute lowfat cheddar-type cheese)
3 cup egg beaters 99% egg substitute (equal to 12-eggs)
3/4 cup skim milk
1/2 tsp pepper
1/2 tsp cumin
1/2 tsp garlic powder
1/4 tsp salt optional
1 tsp paprika
Instructions:
Instructions: PREP: Cut the tortillas into 1-inch strips.

Preheat oven to 350F. Drain chiles and remove seeds. Spray a 9-inch by 13-inch pan with non-stick coating. Lay half the chiles in the pan. Top with half the tortilla strips and then half the cheese. Repeat another laying using remaining chiles, tortillas, and cheese. Beat remaining ingredients (except paprika) and pour over casserole. sprinkle with Paprika. Bake uncovered for 40 minutes or until puffy and set in the center. Let stand 20 minutes before serving. Serve with salsa.

Serve with sliced orange and grapefruit sections. Good for brunch or a lunch or light dinner.

Feeds 8; each 288 cals, 10g fat (30%).

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