Enjoy a favorite Mexican dish with fewer calories and less fat.
Evaporated skim milk works well as a substitute for cream in this recipe.
Preparation facts
Yield: 4 servings
Ingredients
8 oz (230g) evaporated skim milk
2 eggs
1/3 cup (40g) flour
12 oz (340g) green chili peppers, whole (three 4-ounce cans)
6 oz (170g) reduced fat cheddar cheese, grated, divided
6 oz (170g) reduced fat Monterey Jack cheese, grated, divided
1 cup (240mL) tomato sauce, (one 8-ounce can)
Directions
Preheat over to 350°F (175°C).
In a medium bowl, beat evaporated skim milk with eggs and flour until
smooth.
Split open chiles; set aside.
Mix jack and cheddar cheeses together. Reserve 1/2 cup (115g) of cheese
for topping.
In a 1 1/2 quart (1.5L) casserole dish, alternate layers of chiles,
cheese and egg mixture. Slowly pour tomato sauce on top and sprinkle with the reserved cheese.
Bake for approximately 1 1/4 hour.
Nutrition facts
Serving Size 1 serving
Calories 436
Calories from Fat 209 (48%)
% Daily Value*
36%Total Fat 23g
68%Saturated
Fat 13.5g
Polyunsaturated Fat 1.3g
Monounsaturated Fat 6.8g
64%Cholesterol 191mg
70%Sodium 1678mg
20%Potassium 714mg
9%Total
Carbohydrate 28g
11%Dietary
Fiber 2.6g
Sugars 7g
Sugar Alcohols 0g
60%Protein 30g
* Percent Daily Values are based on a 2,000 calorie
diet.
Nutrition facts are calculated by a food expert using
nutritional values provided by the USDA for common products used as recipe ingredients. Actual
nutritional values may differ depending on the amounts or products used and can be affected by
cooking methods.
The information presented in the Food Guide is for informational purposes
only and was created by a team of US–registered dietitians and food experts. Consult
your doctor, practitioner, and/or pharmacist for any health problem and before using any
supplements, making dietary changes, or before making any changes in prescribed medications.
Information expires June 2009.
