Chili Rellenos Casserole

I've had my Body for Life cook book for awhile now.  But I'll be honest and say that I haven't ventured much past the Taco Pasta.  Until my husband found this recipe and wanted me to make it.  I had looked at it (pre-husband) but thought it seemed too complicated, and complicated and I in the kitchen just do not get a long.  But what husband wants, I try to get.  I've made this twice now, and I knew immediately upon having it the first time I would make it again and share it with all of you.  It's a little hard to make (in my mind), but oh so good.  I did make some not so healthy modifications noted below. 

What you'll need: 3 cans (4oz) whole green chiles, drained.  Monterey Jack Cheese (I used a hot pepper blend).  1 1/4 cup egg substitute (I used 2 eggs).  1/2 cup flour.  1/2 cup skim milk (I used 1% low fat milk).  Cheddar cheese (I used a mexican style blend, just whatever yellow cheese you have on hand). Chili powder.  Green onions.  Salsa (I omit this altogether).

 To be honest I had never even heard of whole green chiles coming out of a can before.  But you open 'em up and you get an instant New Mexico Fall smell!  It's fantastic!

As noted, make sure you drain the chiles before you take 'em out.  Place them out on a paper towel.

Stuff the peppers with the cheese.  This is the slightly messy part, but perfect for snacking! The recipe wants you to cut up cheese and place a piece in the chile.  I just stuff it with the shredded bagged stuff.

Mix together the flour, eggs, and milk.  I should have added a 3rd egg.  Probably just depends on the size of the egg.

Pour the mixture over your chiles, add a layer of the cheddar cheese, and sprinkle some chile powder on top. 

Bake for 35 minutes @ 350*, or until toothpick comes out clean.

And serve with spanish rice, and put on green onions as a garnish.  You're also suppose to add salsa on top.  Again I haven't done this, but the dish is just as good I'm sure!

Being from New Mexico and loving cheese, this dish is wonderful.  I can definitely see it has a regular in my household.  It's not overly spicy and the flavor is fantastic!

Body for Life: Chile Rellenos Casserole
3 cans (4oz) whole green chilies, drained
Monterey Jack Cheese (enough to fill/stuff your peppers)
1 1/4 cup egg substitute (or 2 or 3 eggs)
Cheddar cheese (enough for topping)
1/2 cup flour
1/2 cup skim milk (or whatever milk you have on hand)
1 tsp chili powder
2 green onions
1/2 cup salsa

Preheat oven to 350 degrees.
Coat a baking dish with cooking spray.
Lay whole green chiles out on a paper towel.
Stuff chiles with cheese, and place in baking dish.
In a mixing bowl, whisk together eggs, flour, and milk.  Pour mixture over chiles.
Layer cheddar cheese over chiles and mixture, and sprinkle chile powder.
Bake for 35 minutes or until toothpick comes out clean.

ENJOY!