Chile Relleno Casserole recipe – Sports supplements

I love a good cheesy Mexican dish, but they can be high on the calorie scale. Here’s a healthy version of a classic my Grams made growing up – Chile Rellenos. instead of stuffing them with cheese and frying them, I made a casserole with some hidden veggies and creaminess from greek yogurt.

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Last night I made a stir-fry with brown rice. Does any individual else make 18 cups whenever they cook it? So, I always end up racking my brain to think of what I can make with the extra rice. Luckily, I thought up this recipe and was able to use it up!

This is a Mexican Meatless Monday recipe too! It’s just not Monday, lucky us.

Chile Relleno Casserole Recipe

{Vegetarian, Gluten free}

Ingredients:

2 cups cooked brown rice

1/2 cup onion

1 large bell pepper

1 can corn, drained (no salt added)

1 can fire roasted diced green chile

1/2 cup plain greek yogurt, nonfat

3 eggs

1 cup shredded SHARP cheddar – sharper cheese gives you a lot more flavor so you can use less

Salt, pepper, garlic powder to taste

Directions: preheat oven to 350. Chop onion and bell pepper. cook until soft, season with garlic powder.

Mix rice, corn and green chile in a big bowl.

Add bell pepper and onion mix. Combine.

Add eggs, yogurt and half the shredded cheddar cheese. season with salt and pepper. Combine.

Place in 8×8 sprayed baking pan. top with remaining cheese. Bake Camiseta Selección de fútbol de Canadá for 30 minutes or until set.

Done!

Enjoy!

Question: Did your Grams or Gramps cook for you growing up? What was your favorite thing she/he made?

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