Shelly's Recipe

FIESTA CHILE RELLENOS CASSEROLE

Category: Sides

Cooking Spray
2 tsp canola oil
1 small onion, chopped
1 tbsp jalapeno peppers, chopped fine
1 to 1 1/2 cups roasted green chili peppers, coarsely chopped
1 1/2 cups low-fat Mexican blend shredded cheese, (set aside 1/3 cup for topping)
4 large eggs
3/4 cup light sour cream
2-3 Roma tomatoes, chopped
1/3 cup cilantro, chopped
1 ripe avocado, diced

Preheat oven to 350. Coat an 8-inch square glass baking dish and a medium-size skillet with cooking spray.

Heat oil in skillet over medium heat. Add onions and cook until translucent, about 5-10 minutes. Stir in jalapeno and green chili peppers; cook for 2-3 minutes more.

Spread mixture evenly into bottom of prepared baking dish; sprinkle with shredded cheese.

Place eggs and sour cream in a medium bowl; beat VERY WELL with a electric hand mixer. Pour mixture over cheese layer in baking dish; sprinkle with chopped tomatoes and remaining 1/3 cup shredded cheese. Bake until a knife inserted in center comes out clean, about 35-45 minutes.

Top with chopped cilantro. Serve with diced avocado, hot refried beans and traditional red salsa or tangy green tomatillo salsa. Serves 6