Cheesy Chile Relleno Casserole

Yield: 4 servings

Per serving: 1 Lean, 3 Green, 1 Condiment

Total Time: 60 minutes

Prep Time: 15 minutes

Ingredients

• 3 cups halved or diced canned green chile peppers

• 3 cups frozen spinach, thawed

• 1½ cups reduced-fat shredded cheddar cheese, divided

• 1½ cups reduced-fat shredded Monterey jack, divided

• 2 tsp dried oregano (Mexican oregano, preferably)

• ½ tsp garlic powder

• 3 large eggs, beaten

• 3 tbsp fresh cilantro for garnishing (optional)

Directions

1. Preheat oven to 350⁰F.

2. Using a clean kitchen towel or your hands, thoroughly ring out all moisture from the thawed spinach.

3. In a clean bowl, combine the spinach, 1¼ cup of each cheese (cheddar and Monterey jack), oregano, garlic powder, and eggs.

4. Using a 9x9-inch casserole dish, place half of the chile peppers on the bottom. Pour half of the cheese-egg mixture over the peppers and repeat using the remaining peppers and cheese-egg mixture.

5. Sprinkle the remaining cheese on top (¼ cup of cheddar + ¼ cup of Monterey jack) and bake for about 30 minutes until the cheese has melted and the casserole has set and is heated through.

6. Remove the casserole from the oven and allow to rest for 10 minutes.

7. Top with cilantro and divide into 4 equal portions. Serve hot.

Nutrition Per Serving: 360 calories, 31g protein, 14g carb, 20g fat