Chile Relleno Casserole {healthy and gluten free}

Ingredients

2 7 oz cans of poblano chiles {I like Ortega Brand}
2 Tbsp olive oil
1 cup chopped onion
2 cloves garlic, minced
1 28-ounce can diced tomatoes
Salt
3/4 cup crumbled Feta cheese
1/4 cup Cheddar Cheese {or Rice Cheese for healthier version}
1 teaspoon minced fresh oregano leaves
6 whole eggs
12 egg whites {I used Costco Eggs - inexpensive for organic eggs}
1/3 cup {gluten free} flour
1 teaspoon baking powder
1 1/2 cup shredded Cheddar Cheese {or Rice Cheese for healthier version}
Sour cream or Greek Yogurt for topping

Preparation

1
1. Heat olive oil in a large saute pan, on low. Add the chopped onion and cook until translucent, about 5 minutes. Add the garlic and cook for a minute more. Add the tomatoes. Bring to a simmer and keep the heat to low. Gently simmer for 15-20 minutes. Remove from heat and set aside.
2
2. Preheat oven to 375°. Pour tomato sauce into the bottom of an 8x12 inch baking dish (the tomato sauce should be the consistency of a thin spaghetti sauce. If it is too thick, thin it out with a little water).
3
3. Layer the Chile's over the tomato onion mixture. Top with 1/2 cup shredded Monterrey Jack cheese.
4
4. In a large bowl, whisk the eggs, flour, baking powder, oregano and a pinch of salt. Pour egg mixture over chiles and sprinkle with remaining cheese.
5
5. Cover and bake 30 minutes. Uncover and bake 10 more minutes or until the top starts to brown and the eggs are set but still soft {check center as oven times vary}.
6
Top with Sour Cream or Greek Yogurt - and enjoy! And don't forget to pair it with a fabulous salad to add those extra veggies into your diet!

 



About

This is a great low fat high protein vegetarian meal!

Other Names:

Chile relleno casserole

Added:

Sunday, August 25, 2013 - 3:48pm

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