|
This is a very, very good recipe. I make it often for the two of us, sometimes leaving the turkey out for me.
I usually make 1/2 the recipe and split it between two corning ware individual square dishes. No beans in one for DH, 1/4 of a can of beans in one for me. I still bake them for 1 hour and 5 minutes tho. You can use chicken breast fillets if desired for turkey. Use two for whole recipe, 1 for 1/2. The original recipe came from Cooking Light magazine some time ago.
CHILES RELLENOS CASSEROLE
1/2 pound ground turkey breast
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 black pepper
1 (16-oz.) can fat-free refried beans
1 (4-oz.) cans whole green chiles, drained and cut lengthwise into quarters
1 cup (4-oz.) shredded Colby-Jack cheese, divided
1 cup frozen whole-kernel corn, thawed and drained
1/3 cup 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
Red onion slices (optional)
Chopped cilantro (optional)
Preheat oven to 350 degrees F.
Cook turkey and onion in a nonstick skillet over medium-high heat until browned, stirring to crumble. Remove from heat; add cumin, oregano, garlic powder, salt, black pepper and beans. Stir well; set aside.
Arrange half of the green chiles in an 11x7-inch baking dish that has been sprayed with cooking spray. Top with 1/2 cup cheese,. Spoon mounds of turkey mixture onto cheese; 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.
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 350 degrees F for 1 hour and 5 minutes or until set; let stand 5 minutes. Garnish with onion slices and cilantro, if desired.
Yield: 6 servings.
Note: Two (4.5-oz) cans chopped green chiles can be substituted for whole chiles, if desired.
|