Guest guest Posted August 31, 2001 Report Share Posted August 31, 2001 * Exported from MasterCook * Chili Relleno Casserole Recipe By : The Cooking Cardiologist, by Richard Collins, page 50 Serving Size : 8 Preparation Time :0:00 Categories : Beans And Legumes Main Dishes, Vegetarian Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 32 ounces canned fat-free refried beans 2 teaspoons chili powder -- up to 4 8 ounces canned hot diced green chilies -- drained 1 pound fat-free shredded Monterey jack cheese 1 cup Egg Beaters -- (egg substitute) 4 tablespoons flour -- all-purpose 1 cup skim milk Serving Size: 8 Preheat oven to 350 degrees. Season the refried beans with chili powder and spread over the bottom of a 9x13 inch baking dish that has been sprayed with cooking spray. Layer chilies and cheese on top of beans. In a medium bowl mix the eggs flour and milk blending well. Spread egg mixture on top of cheese. Bake in preheated oven 30 to 45 minutes, or until egg mixture is set and slightly brown. Nutritional analysis: Calories 259, Fat 0, Cholesterol 0, Carbohydrate 31, Protein 29, Sodium 1168. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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