POINTS® Value |  4
Servings | 6
Preparation Time | 10 min
Cooking Time | 40 min
Level of Difficulty | Easy

main meals | The heat is on with this spicy casserole. To turn it down, skip the chipotle peppers and use another small can of mild diced green chilies instead.

1 sprays cooking spray
1 tsp olive oil
1 small onion(s), chopped
1 1/2 Tbsp canned chipotle peppers, drained, chopped
6 3/4 oz canned green chili peppers, mild, diced, drained
3 oz low-fat cheddar or colby cheese, shredded (about 3/4 cup)
3/4 cup shredded reduced-fat Monterey Jack cheese
1 cup fat-free egg substitute
3/4 cup light sour cream
2 medium plum tomato(es), seeded and chopped

Instructions


1. Preheat oven to 350ºF. Coat an 8-inch square pan and a medium skillet with cooking spray.
2. Place oil in skillet and heat over medium-high heat. Add onions and cook until crisp-tender, stirring occasionally, about 5 minutes. Stir in peppers and chilies and cook about 1 minute more. Spoon mixture evenly into prepared pan; sprinkle with cheeses
3. In a small bowl, whisk together egg substitute and sour cream; pour evenly over cheeses and sprinkle with tomatoes.
4. Bake until a knife inserted in center comes out clean, about 35 minutes. Cut into 6 pieces and serve.
5. Flavor Booster: Tart-tasting green tomatillo salsa makes a refreshing topping for the casserole. You’ll find tomatillo salsa in ethnic sections of supermarkets and gourmet food stores.