Mini Chile Relleno Casseroles
Everyone gets an individual portion with this 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.
Active Time: 10 minutes
Total Time: 35-45 minutes
- 2 cans (4 oz. each) diced green chiles, drained and patted dry
- 3/4 cup frozen corn, thawed and patted dry
- 4 organic scallions, thinly sliced
- 1 cup shredded reduced-fat organic cheddar cheese
- 1 1/2 cups nonfat organic milk
- 6 large egg whites
- 4 large eggs
- 1/4 teaspoon kosher salt
- 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.
Tips & Notes
Make Ahead Tip: Equipment: Eight 6-ounce or four 10-ounce heatproof ramekins
Per serving: 250 calories; 10 g fat (5 g sat, 0 g trans, 1.5 g poly, 3.5 g mono); 205 mg cholesterol; 16 g carbohydrates; 8 g sugar; 24 g protein; 3 g fiber; 730 mg sodium; 420 mg potassium.