This time of year we start craving comfort food. Fall is in the air, leaves are changing, and you can smell the wood smoke. There’s nothing better than smelling a delicious casserole baking in the afternoon.
Living in California, we have lots of good Mexican restaurants in the area. You can find some good healthy Mexican food, but there is still the temptation of chips, and Margaritas, when you go out to a restaurant. So we like to make our own healthy Mexican food at home.
We’ve made this healthy low-fat chile relleno casserole for years. It’s one of our go-to recipes. It makes a nice size batch, and it freezes really well. Plus, it’s really simple to make. But very satisfying. This recipe is adapted from Cooking Light.
Chile Relleno Casserole
1/2 lb of ground turkey
1 cup of chopped onion
1-3/4 tsp of ground cumin
1-1/2 tsp dried oregano
1/2 tsp of garlic powder
1/4 tsp of salt and pepper
1-16oz can fat-free refried beans
2 4oz cans whole chiles, drained and quartered
2 cups of light Mexican blend cheese (or you can use a colby-jack)
1 cup of corn (fresh or thawed frozen)
1/3 cup of flour
1/4 tsp salt
1-1/3 cups of skim milk
1/8 tsp of hot sauce
2 eggs lightly beaten
2 egg whites
Preheat oven to 350 degrees.
Brown the ground turkey in a sauté pan, drain. In a bowl combine the turkey with the onion, cumin, oregano, garlic powder, salt, and pepper.
Arrange half of the chiles in the bottom of a 9 x 9″ casserole dish. Spread the meat mixture over the chiles. Top with 1/2 the cheese, the beans, and the corn. Place the other half of the chiles on top. Top with the remaining cheese. Set Aside.
Combine the flour and salt in a bowl. Gradually add milk and hot sauce. Blend. Stir in eggs. Pour over casserole. Bake for 1 hour and 5 minutes. Let stand for 5 minutes before serving.
Amount Per Serving: 292 calories
Total Carbohydrates: 29.3g
Total Fat: 9.5g