Mini Chile Relleno Casseroles
Recipe from EatingWell

Everyone gets an individual portion with this vegetarian, Tex-Mex mini casserole. A normal-size casserole like this would take close to an hour to bake--these are ready in half the time. Heatproof ramekins are a cook's best friend--we use them all the time to hold ingredients while cooking. You can buy them at most grocery stores.


Mini Chile Relleno Casseroles

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Ingredients
  • 2  4-ounce cans
    diced green chiles, drained and patted dry
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  • 3/4  cup
    frozen corn, thawed and patted dry
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  • 4 
    scallions, thinly sliced
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  • 1  cup
    shredded reduced-fat Cheddar cheese
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  • 1 1/2  cups
    nonfat milk
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  • 6  large
    egg whites
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  • 4 
    large eggs
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  • 1/4  teaspoon
    salt
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Directions
1.
Preheat oven to 400 degrees F. Coat eight 6-ounce or four 10-ounce heatproof ramekins with cooking spray and place on a baking sheet.
2.
Equally divide green chiles, corn and scallions among the ramekins. Top each with cheese. Whisk milk, egg whites, eggs and salt in a medium bowl until combined. Divide the egg mixture evenly among the ramekins.
3.
Bake the mini casseroles until the tops begin to brown and the eggs are set, about 25 minutes for 6-ounce ramekins and about 35 minutes for 10-ounce ramekins.

Tip:
Equipment: Eight 6-ounce or four 10-ounce heatproof ramekins

Nutrition information
Calories 215, Total Fat 7 g, Saturated Fat 3 g, Monounsaturated Fat 3 g, Cholesterol 219 mg, Sodium 726 mg, Carbohydrate 14 g, Fiber 3 g, Protein 23 g, Potassium 421 mg. Daily Values: Vitamin C 25%, Calcium 35%. Exchanges: Starch 0.5,Nonfat Milk 0.5,Lean Meat 2.5. Percent Daily Values are based on a 2,000 calorie diet
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