Chili Relleno Casserole

Love Mexican food? I do! Here's a great Mexican-style casserole. Since traditional Chilies Rellenos is delicious but labor-intensive, this is a really great alternative.

What you need:

• 2-3 roasted green chilies
• '/2 pound (225 g) sharp cheddar, finely shredded
• 8 ounces (225 g) salsa
• '/2 pound (225 g) Monterey Jack, finely shredded
• 5 eggs
• 1 cup (240 ml) whipping cream

What you do:

1. Preheat oven to 350°F (180°C).
2. Chop your green chilies and spread half of them in the bottom of a 9" x 13" (22.5 x 32.5 cm) casserole dish you've sprayed with nonstick cooking spray.
3. Spread the cheddar evenly over the chilies, then pour the salsa over the top.
4. Add the Monterey Jack, then top with the remaining green chilies.
5. In a mixing bowl, beat the eggs and cream until combined and pour over the chilies and cheese. Bake at 350°F (180°C) for approximately 1 hour or until set.
6. Serve with green salad as a light lunch or as a side with your favorite entree.

Jill's note: "Do not use a dish that is smaller but deeper. The result is better when the casserole rises to about 2" (5 cm) in height."
 
Yield: 10 servings

• 301 calories
• 25 g fat (75.6% calories from fat)
• 15 g protein
• 4 g carbohydrate
• trace dietary fiber
• 4 g usable carbs.

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