Mini Chile Relleno Casseroles

By bsterna

This is a recipe from Eating Well & we really liked it.

Ingredients

• 2 4-oz 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 tsp salt

Preparation

Step 1

Preheat oven to 400. Coat 8 6-oz or 4 10-oz 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 among the ramekins.

Bake casseroles until the tops being to brown and the eggs are set, about 25 min for 6 oz and 35 min for 10 oz.