Egg And Green Chili Casserole

Recipe Ingredients

2		Chopped green chiles - (4 oz ea) - drained
8		Flour tortillas - (6" dia) - cut 1" strips
1		Reduced-fat Monterey Jack cheese - (8 oz) - shredded
5		Eggs (large)
4		Egg whites (large)
1 cup	237ml	Skim (nonfat) milk
1/2 teaspoon	2.5ml	Freshly-ground black pepper
1 teaspoon	5ml	Ground cumin
1/2 teaspoon	2.5ml	Garlic powder
		Salsa - (optional)

Recipe Instructions

Preheat the oven to 350 degrees. Coat a 2-quart baking dish with nonstick cooking spray.

Layer half the chiles in the dish. Top with half the tortilla strips and then half the cheese. Repeat another layer, using the remaining chiles, tortillas and cheese.

In a large bowl, beat together the eggs, egg whites, milk, pepper, cumin and garlic powder; pour evenly over the casserole. Bake uncovered, for 40 minutes or until puffy and set in the center. Let stand 10 minutes before serving. Serve with salsa, if desired.

This recipe yields 8 servings.

Description:

"This is a "non-eggy" dish that works well on a buffet as it easily

cuts into serving portions."

Source:
Meals on the Move: Rush Hour Recipes by Holly Berkowitz Clegg

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