Mini Chile Relleno Casseroles

By rbritt313

Everyone gets his own portion with this fun, 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. Make it a meal: Enjoy with steamed corn tortillas and salsa on the side.

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

Nutrition Information
4 servings, two 6-ounce or one 10-ounce casserole each–Facts Per Serving:

Calories: 217 Fat. Total: 11g Carbohydrates, Total: 15g
Cholesterol: 233mg Sodium: 648mg Protein: 23g
Fiber: 1g % Cal. from Fat: 46% Fat, Saturated: 6g

Ingredients

• 2 4-ounce cans 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

Preparation

Step 1

Active Time: 10 Minutes
Total Time: 45 Minutes

Preheat oven to 400°F. Coat eight 6-ounce or four 10-ounce heatproof ramekins with cooking spray and place on a baking sheet.

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.

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.