Low-Fat Chile Rellenos Casserole
A flavorful low-fat casserole featuring green chiles, melted Cheddar, and a fluffy biscuit and egg mixture, perfect for brunch or casual family meals.
Ingredients
Instructions
- Spray a 12 x 7 1/2 x 2-inch baking dish with cooking spray.
- Sprinkle the diced green chiles and shredded Cheddar cheese evenly over the dish.
- In a medium bowl, combine skim milk, packaged biscuit mix, and slightly beaten eggs, then beat until smooth.
- Stir in the low-fat cottage cheese.
- Spoon the mixture over the chiles and cheese in the baking dish.
- Bake uncovered at 350°F for 45 minutes until puffed and a knife inserted in the center comes out clean.
- Let stand for 10 minutes before serving.
- Top with salsa, if desired.
Tips & Substitutions
For added flavor, consider sautéing some onions or garlic before mixing them into the egg mixture. You can substitute the low-fat Cheddar cheese with reduced-fat Monterey Jack for a different taste. If you prefer a spicier kick, add some diced jalapeños or a dash of cayenne pepper to the mixture. This dish is versatile, so feel free to experiment with other Mexican recipes that include chiles.
Serving Suggestions
This Low-Fat Chile Rellenos Casserole pairs beautifully with a fresh green salad or some avocado slices for a refreshing contrast. You can also serve it with tortilla chips and salsa on the side for a complete meal. Consider serving it alongside Joyce'S Tortilla Pie for a festive gathering or a family dinner.
Storage & Reheating
Store any leftover casserole in an airtight container in the refrigerator for up to 3 days. To reheat, simply place in the microwave for a few minutes or warm it up in the oven at 350°F until heated through. If you plan to freeze it, wrap individual portions tightly in plastic wrap and then foil; it can be frozen for up to 2 months.
Nutrition & Diet Analysis (per serving)
Each serving of Low-Fat Chile Rellenos Casserole contains roughly 319 calories, with 13g protein, 41g carbohydrates, and 11g fat. It is an excellent source of protein (26% of the Daily Value), calcium (22% of the Daily Value), and iron (20% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 777mg per serving (34% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use regular eggs instead of egg substitute?
Yes, you can replace the frozen egg substitute with 4 slightly beaten large eggs. The texture will remain similar, and it will still bake up nicely. Just ensure you whisk the eggs thoroughly with the other wet ingredients for even distribution.
How can I make this casserole spicier?
To enhance the heat, try adding diced jalapeños, or use spicy diced green chiles. Additionally, sprinkle some crushed red pepper flakes into the egg mixture before baking for an extra kick. Adjust according to your heat preference!
Can I make this casserole ahead of time?
Absolutely! You can prepare the casserole a day in advance. Just follow the recipe up to the baking step, cover it, and refrigerate. When ready to serve, bake it directly from the fridge, adding a few extra minutes to the cooking time to ensure it's heated through.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).