PUFFY CHILE RELLENO CASSEROLE

I especially like this recipe for brunch but it is also a healthy quick meal for dinner. Serve it with sliced oranges and grapefruit sections. This recipe is also a good choice for a diabetic menu.

3 cans (7 ounces each) whole green chiles
5 whole wheat tortillas (8-inch), cut into 1-inch strips
1 pound grated, reduced-fat cheese (cheddar or Mexican blend)
1/2 teaspoon each: ground black pepper, ground cumin, garlic powder
1/4 teaspoon salt (optional)
3 cups egg substitute (equal to 12 eggs)
3/4 cup nonfat milk
1 teaspoon paprika
salsa (optional)

Preheat oven to 350 degrees.

Spray a 9-inch by 13-inch baking pan with non-stick cooking spray.

Remove seeds from chiles. Lay half the chiles in the pan. Top with half the tortilla strips and then half of the cheese. Sprinkle with 1/2 of the seasonings (except the paprika).

Repeat another layer using remaining chiles, tortillas and cheese. Sprinkle with the remaining 1/2 of the seasonings (except the paprika).

Beat eggs with milk and pour over casserole. Sprinkle with paprika.

Bake uncovered for 40 minutes or until puffy and set in the center. Let sit 10 minutes before serving. Serve with salsa.

Notes:
One serving is a good source of fiber.
This recipe is higher in sodium and should be limited by those on a low-sodium diet.
Optional ingredients are not included in the nutritional analysis.