Puffy Chile Relleno Casserole

3 cans (7 oz. each) whole green chiles
8 flour tortillas (6-inch size), cut into 1-inch strips
1 lb. grated low-fat cheese (mozzarella or cheddar)
3 cups egg substitute (equal to 12 eggs)
3/4 cup skim milk
1/2 tsp. each: pepper, cumin, garlic powder
1/4 tsp. salt (optional)
1 tsp. paprika
salsa, thick and chunky (optional)

Preheat oven to 350 degrees. Drain chiles and remove seeds. Spray a 9" x13" baking pan with nonstick cooking spray. Lay half the chiles in the pan.Top with half the tortilla strips and then half the cheese. Repeat anotherlayer using remaining chiles, tortillas, and cheese. Beat remainingingredients (except paprika) and pour over casserole. Sprinkle withpaprika. Bake uncovered for 40 minutes or until puffy and set in thecenter. Let stand 10 minutes before serving. Serve with salsa.

Yield: 8 servings
One serving: 1/8 of recipe
Per serving: 295 calories, 22 grams carbohydrates, 26 grams protein, 11 grams fat
Exchanges: 1 starch, 1 vegetable, 3 lean meat, 1/2 fat

I like this recipe for brunch but it is also good for dinner. Serve itwith sliced oranges and grapefruit sections. You may want to use chiles inonly half of the 9"x13" pan if you don't think your children will likethem. You can also substitute thinly sliced ham for the chiles.

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