| |
| POINTS® Value: 4 Servings: 6 |
Ingredients
| | 1 spray(s) cooking spray |
| | 1 tsp olive oil |
 | 1 small onion(s), chopped |
| | 1 1/2 Tbsp canned chipotle peppers, drained, chopped |
| | 6 3/4 oz canned green chili peppers, mild, diced, drained |
| | 3 oz low-fat cheddar or colby cheese, shredded (about 3/4 cup) |
| | 3/4 cup(s) shredded reduced-fat Monterey Jack cheese |
| | 1 cup(s) fat-free egg substitute |
| | 3/4 cup(s) light sour cream |
| | 2 medium plum tomato(es), seeded and chopped |
Instructions
- Preheat oven to 350ºF. Coat an 8-inch square pan and a medium skillet with cooking spray.
- Place oil in skillet and heat over medium-high heat. Add onions and cook until crisp-tender, stirring occasionally, about 5 minutes. Stir in peppers and chilies and cook about 1 minute more. Spoon mixture evenly into prepared pan; sprinkle with cheeses
- In a small bowl, whisk together egg substitute and sour cream; pour evenly over cheeses and sprinkle with tomatoes.
- Bake until a knife inserted in center comes out clean, about 35 minutes. Cut into 6 pieces and serve.
- Flavor Booster: Tart-tasting green tomatillo salsa makes a refreshing topping for the casserole. You'll find tomatillo salsa in ethnic sections of supermarkets and gourmet food stores.
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