Mini Chile Relleno Casseroles

By michelew7

Ingredients

• 8 ounces canned diced green chile peppers, drained and patted dry
• 3/4 cup frozen corn, thawed and patted dry
• 4 medium scallions (green onions), thinly sliced
• 1 cup fat free shredded cheddar cheese
• 1 1/2 cups fat free milk
• 6 large egg whites
• 4 large eggs
• 1/4 teaspoon salt

Details

Servings 4

Preparation

Step 1

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

2. 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.

3. 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.

Calories: 215, Saturated Fat: 3g, Sodium: 726mg, Dietary Fiber: 3g, Total Fat: 7g, Carbs: 14g, Cholesterol: 219mg

4 servings