Puffy Chile Rellenos Casserole

[vegelady]

     Ingredients:

     6 cans (4 ounces each) whole green chilies, drained
     8 flour tortillas (6 inches), cut into 1-inch strips
     2 cups (8 ounces) shredded part-skim mozzarella cheese
     2 cups (8 ounces) shredded reduced-fat cheddar cheese
     3 cups egg substitute
     3/4 cup fat-free milk
     1/2 teaspoon garlic powder
     1/2 teaspoon ground cumin
     1/2 teaspoon pepper
     1/4 teaspoon salt
     1 teaspoon paprika
     1 cup salsa



     Directions:

     Cut along one side of each chili and open to lie flat. Coat a 13-in. x 9-in. baking dish with cooking spray. Layer half of the chilies,
     tortilla strips, mozzarella and cheddar cheeses in prepared dish. Repeat layers.

     In a small bowl, beat the egg substitute, milk, garlic powder, cumin, pepper and salt. Pour over cheese. Sprinkle with paprika.

     Bake, uncovered, at 350° for 40-45 minutes or until puffy and a knife inserted 2 in. from the edge of the pan comes out clean.
     Let stand for 10 minutes before cutting. Serve with salsa. Yield: 12 servings.


     Nutrition Facts: 1 piece with 4 teaspoons salsa equals 213 calories, 9 g fat (5 g saturated fat), 25 mg cholesterol, 690 mg sodium,
     14 g carbohydrate, 1 g fiber, 18 g protein.