Chiles Rellenos Casserole
This casserole is an easy and delicious dinner! The recipe is originally from Cooking Light.
Foto: RecipeGirlBahan-bahan
- 8 ounces ground chicken or turkey
- 1 cup chopped onion
- 1¾ teaspoons ground cumin
- 1½ teaspoons dried oregano
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- One 16-ounce can fat free refried beans
- Two 4-ounce cans whole green chiles, (drained and cut lengthwise into quarters)
- 1 cup (4 ounces) shredded Colby Jack cheese, (divided)
- 1 cup frozen corn, (thawed and drained)
- ⅓ cup all purpose flour
- ¼ teaspoon salt
- 1⅓ cups nonfat milk
- ⅛ teaspoon Tabasco sauce
- 2 large eggs, (lightly beaten)
- 2 large egg whites, (lightly beaten)
- chopped red onion and cilantro, (for garnish (optional))
Langkah-langkah
Preheat oven to 350°F.
Cook chicken or turkey and chopped onion in a nonstick skillet over medium-high heat until meat is browned, stirring to crumble. Remove from heat; add cumin and next 5 ingredients. Stir well; set aside.
Arrange half of green chiles in an 11x7-inch baking dish (or a 9x9); top with ½ cup cheese. Spoon mounds of meat/bean mixture onto the cheese; spread gently, leaving a ¼-inch border around edge of dish. Top with corn. Arrange remaining green chiles over corn; top with ½ cup cheese.
Combine flour and ¼ teaspoon salt in a bowl; gradually add milk and next 3 ingredients, stirring with a whisk until blended. Pour over casserole.
Bake for 1 hour and 5 minutes or until set; let stand 5 minutes. Garnish with onion and cilantro sprigs, if desired.
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