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Recipe: Mini Chile Rellenos

Misc.
MINI CHILE RELLENOS

2 cans (4 ounces each) diced green chiles, drained and patted dry
3/4 cup frozen corn, thawed and patted dry
4 scallions, thinly sliced
1 cup shredded reduced-fat Cheddar cheese
1 1/2 cups nonfat milk
6 large egg whites
4 large eggs
1/4 teaspoon salt

Preheat oven to 400 degrees F. Coat eight 6-ounce or four 10-ounce heat-proof ramekins with cooking spray and place on baking sheet.

Equally divide green chiles, corn and scallions among ramekins. Top each with cheese.

Whisk milk, egg whites, eggs and salt in a medium bowl until combined. Divide egg mixture evenly among ramekins.

Bake mini-casseroles until tops begin to brown and eggs are set, about 25 minutes for 6-ounce ramekins and 35 minutes for 10-ounce ramekins.

Makes 4 servings
Source: Eating Well for a Healthy Heart Cookbook by Philip A. Ades and the editors of Eating Well magazine
MsgID: 0085013
Shared by: Betsy at Recipelink.com
Board: Cooking Club at Recipelink.com
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