Chiles Rellenos Casserole

The best recipes for a hot day are light, refreshing dishes that don't weigh you down. An ethnic remix to a beloved classic is a great twist on any spring day. Chili Rellenos is one of those classic Mexican dishes you will find on any restaurant menu. What if you are craving that fantastic dish, but you are a little too lazy to go into all the work? Don't worry that happens to me every night. Dinner would never happen in my house if I didn't like cooking so much. :)

With a little hot sauce and fluffy eggs, this twist on a classic is a great way to add a little bit of Mexico into your home. On top of the flavor and ease, this recipe is also lightened up. Tasty and healthy? Why aren't you making this right now?! :) I would personally add more chilies if I make this again, but it was a hit with my husband either way!

Chiles Rellenos Casserole

adapted from CookingLight

Ingredients:

1/2 pound ground turkey

1 cup chopped onion

1 3/4 teaspoons ground cumin

1 1/2 teaspoons dried oregano

1/2 teaspoon garlic powder

1/4 teaspoon salt

1/4 teaspoon pepper

1 (16oz) can fat-free refried beans

2 (4oz) cans whole green chiles, drained and cut lengthwise into quarters. 

1 cup (4oz) shredded colby-jack cheese

1 cup frozen whole-kernel corn, thawed and drained

1/3 cup all-purpose flour

1/4 teaspoon salt

1 1/3 cups fat-free milk

1/8 teaspoon hot sauce

2 large eggs, lightly beaten

2 large egg whites, lightly beaten

Cilantro, chopped 

Directions:

1. Preheat oven to 350ºF.
2. Cook turkey and chopped onion in a nonstick skillet over medium-high heat until browned, stirring to crumble. Remove from heat; add cumin and next 5 ingredients. Stir until well combined. Set aside.
3. Arrange half of green chiles in an 11x7-inch baking dish, and top with 1/2 cup cheese. Spoon mounds of turkey mixture onto cheese, and spread gently, leaving a 1/4-inch border around edge of dish. Top with corn. Arrange remaining green chiles over corn; top with 1/2 cup cheese.
4. 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 350ºF for 1 hour and 5 minutes or until set; let stand 5 minutes. Garnish with chopped cilantro, if desired.

Makes 6 servings.

Nutrition: Calories 335; Fat 9g; Protein 26.9g; Carb 37.7g; Fiber 5.5g; Cholesterol 112mg